Ready in just 15 minutes, this spinach salad with grapefruit sections delivers a lovely contrast of creamy avocado and crunchy jicama in each bite.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Combine vinegar, oil, salt and red pepper (or ground pepper) in a screw-top jar. Cover and shake well.

  • Divide spinach among six salad plates. Use a vegetable peeler to make shavings from the jicama. Top the spinach with the jicama, grapefruit and avocado. Drizzle with vinaigrette.


Tip: Cut the peel off the grapefruit using a sharp knife, making sure to remove all the bitter white pith.

Nutrition Facts

97 calories; protein 1.8g 4% DV; carbohydrates 10.9g 4% DV; dietary fiber 4.1g 17% DV; sugars 4.4g; fat 5.4g 8% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 3104.8IU 62% DV; vitamin c 34.6mg 58% DV; folate 23.6mcg 6% DV; calcium 53.6mg 5% DV; iron 1.5mg 9% DV; magnesium 12.5mg 5% DV; potassium 198.3mg 6% DV; sodium 80.2mg 3% DV.