Meatless Monday: Beet, Grapefruit & Avocado Salad

by Laura Knapp on April 16, 2012

By Laura Knapp

To kick off the spring season, my office hosted a potluck “Spring Salad Lunch Party.” I knew I wanted to bring something fun and colorful but I also wanted to surprise people with unusual pairings.

So for my creation I decided to combine ruby red grapefruits, red beets, green spinach and light green avocados.

Although, I have to admit that I made a crucial mistake with the preparation so I have to share with all of you so that you don’t run into the same problem. Buying avocados is a tricky thing in the first place so here are some quick tips:

  • If you want to eat the avocado within the first 24 hours look for ones that are dark green.
  • Test the ripeness of the avocado by trying to get the little stem bud thing to pop off. If it pops off easily it’s ready to eat that day.
  • If you’re not ready to eat the avocado right away but it is ripe and ready, you can put it in the refrigerator and it will stay the way it is when you put it in the refrigerator.

So all of that said, I bought an avocado that wasn’t ripe yet and like an idiot I put it in the refrigerator for the two nights before the salad party! Needless to say, the avocados didn’t make it into the salad as I had hoped. (The avocado slices in the photo below are placed but weren’t actually ready to eat at that moment.)

I hope you try this and it turns out exactly how you had hoped!

Beet, Grapefruit & Avocado Salad

Serves 5-8

What You Need:

1 tablespoon fresh lime juice
½ tablespoons hemp seed
4 cups of uncooked spinach
2 large grapefruits
8 red or golden beets (you can use two packages of the ready-to-eat variety from Trader Joe’s)
3 medium avocados
1 ½ tablespoon Tangerine Vinaigrette Dressing (Whole Foods brand, or your choice of citrus dressing)
1 tablespoon balsamic vinegar

How-To:

In a big mixing bowl add the juice of one lime and add ½ tablespoon hemp seed. With your (clean) hands tear the spinach leaves and add to the bowl.

Peel and slice two whole grapefruits – this is the most time consuming part because I sliced each grapefruit section and peeled off the skin surrounding the fruit.

Add the grapefruit sections to the mixing bowl as you go along. Rinse off eight ready-to-eat beets and slice into cubes and add them to the mixing bowl.

Add avocado slices, Tangerine Vinaigrette Dressing and balsamic vinegar to the mixing bowl and toss about 30 – 60 minutes before serving.

Nutritional Benefits:

Wheat Free, Dairy Free, No Sugar Added

Gapefruit: the juice of a grapefruit helps to increase the activity and production of liver enzymes that help detoxify by eliminating toxic compounds from your body. Your liver is designed to clear out all toxins and carcinogens in two phases. Grapefruit helps during both of these phases, removing cancer-causing toxins from your body.

Lime Juice: Limes are known to help rejuvenates the skin, keep it shining, protects it from infections and reduces body odor due to the presence of a large amount of vitamin-C and Flavonoids, both of which are class-1 anti oxidants, anti biotic and disinfectants.

Hemp Seeds: Considered a superfood, hemp seeds, contain all eight essential amino acids and they even have three times the vitamin E of flax seed. Plus, hemp seeds contain lecithin, which allows for healthy brain function, as well as inositol, which is known strengthen hair follicles, breaks down fat/cholesterol and helps to sedate nerves.

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{ 7 comments… read them below or add one }

Kitchen Belleicious April 16, 2012 at 4:23 pm

The combo of avocado and grapefruit must be amazing! I like it alot- so glad to see a post from you. I always enjoy them!

Reply

Maureen at Orgasmic Chef April 17, 2012 at 4:33 am

I made a citrusy beety salad the other day. I segmented an orange and used the juice & some vinegar for the dressing, then added baby spinach, baby beets, red onion and feta cheese.

I need to try your salad now!

Reply

Lisa April 17, 2012 at 8:23 am

I love the combination of avocado and grapefruit or any other citrus fruit. The beet gives it a nice texture and extra antioxidants too!

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Rachel Cooks (formerly Not Rachael Ray) April 18, 2012 at 10:00 am

Love all these flavors–yum!

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Susan April 19, 2012 at 8:17 am

What a beautiful, fresh salad! Love the combination of flavors. Sometimes buying avocados can be so frustrating if you need to use them the same day. I find many are over-ripe and the rest are hard as rocks.

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Bee (Quarter Life Crisis Cuisine) April 21, 2012 at 11:01 pm

Beets are my absolute fave :) I love fresh salads where they’re paired with citrus, and avocado is just always the best idea.

Reply

Bianca @ Confessions of a Chocoholic April 22, 2012 at 7:27 pm

I love the colors – and flavors – in this salad! Good tips re: avocados.

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