Ready in just 15 minutes, this spinach salad with grapefruit sections delivers a lovely contrast of creamy avocado and crunchy jicama in each bite.
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.
1 fat, 1 vegetable, 1/2 fruit