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

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

1 1/4 cups salad and 1 tablespoon dressing
97 calories; protein 1.8g; carbohydrates 10.9g; dietary fiber 4.1g; sugars 4.4g; fat 5.4g; saturated fat 0.6g; vitamin a iu 3104.8IU; vitamin c 34.6mg; folate 23.6mcg; calcium 53.6mg; iron 1.5mg; magnesium 12.5mg; potassium 198.3mg; sodium 80.2mg.

1 fat, 1 vegetable, 1/2 fruit