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Grapefruit and Pickled Red Onion Salad
Stand: 30 mins to 24 hrs
Bake: 10 mins to 15 mins at 350°F
Ingredients
- 2 red onions, thinly sliced and separated into rings (2 cups)
- 1 teaspoon finely shredded lime peel
- 1/2 cup lime juice
- 2 teaspoons coarse sea or kosher salt
- 1 1/2 cups slivered or sliced almonds
- 3 tablespoons lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon coarse sea or kosher salt
- 1/4 teaspoon cayenne pepper
- 12 ounces baby spinach leaves (18 cups)
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 ruby red grapefruit, peeled, seeded, and sectioned
- 2 avocados, halved, seeded, peeled and thinly sliced
Directions
For pickled onions:1. In a medium bowl, stir together the red onion with the lime peel, the 1/2 cup juice, and the 2 teaspoons sea salt to coat. Let stand for 30 minutes at room temperature or up to 24 hours in the refrigerator before serving.
For spiced almonds:2. In a small bowl, toss almonds with the 3 tablespoons lime juice, chili powder, the 1/4 teaspoon sea salt, and red pepper. Evenly spread almonds in a foil-lined 15x10x1-inch baking pan. Bake in a 350 degree F oven for 10 to 15 minutes, stirring every 5 minutes, or until toasted. Remove from oven. Cool.
3. To serve, place spinach on a large platter; drizzle with balsamic vinegar and oil. Top with grapefruit and avocados. Drain onions; discard liquid. Top spinach with pickled onions. Sprinkle with spiced almonds. Makes 8 servings.
