Source: Midwest Living

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Recipe Summary test

prep:
30 mins
stand:
30 mins
bake:
10 mins
total:
70 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

For pickled onions:
  • 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.

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For spiced almonds:
  • 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.

  • 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.

Nutrition Facts

284 calories; fat 22g; saturated fat 2g; carbohydrates 18g; insoluble fiber 13g; protein 9g; vitamin a 4227.4IU; vitamin c 47.8mg; sodium 460mg; calcium 141.4mg; iron 6.7mg.
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