This recipe came from Moosewood Restaurant Low Fat Favorites, but the truth is that I never would have found it if it weren’t for In My Box, because I gave that book away years ago. I recognize that the Moosewood folks practically founded the whole gourmet-daily-vegetarian-movement-dealio, and I mean no disrespect, but man, I did not like that book. Most of the recipes are just no fun.
So I was surprised and heartened to discover this overlooked gem, especially because I had all the ingredients already on hand.
- Olive oil
- Salt and pepper
Toss the spinach with some olive oil, and salt and pepper, and set aside. Cut the grapefruit into salad sized pieces. (I like to do this by cutting away the sides, then slicing it into circles, and then smaller bits.) Cut the avocado into salad sized chunks. Toss the ingredients all together and serve!