Fresh spinach with avocado, grapefruit and a poppy seed dressing

Fresh spinach with avocado, grapefruit and a poppy seed dressing

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Poppy seeds are a wonderful ingredient to have in your storecupboard. Used in this dressing they give a lovely blue-black and peppery freckle to the salad ingredients and contrast beautifully with the avocado and pink grapefruit. Use in pancake batters and cakes, or on mirin-glazed aubergine.

Ingredients

Quantity Ingredient
1 small red onion, finely sliced
1 tablespoon white wine vinegar or lemon juice
1 tablespoon poppy seeds
1 teaspoon runny honey
1 teaspoon dijon mustard
3 tablespoons olive oil
1/2 teaspoon each of salt
1/2 teaspoon freshly ground black pepper
2-3 ripe avocados
200g baby spinach leaves, rinsed and dried
2 pink grapefruit, peeled and segmented or sliced into thick rounds, (remove as much pith as you can, but don’t let it worry you too much; I don’t mind it)

Method

  1. Put the onion into a bowl with the vinegar and leave to macerate for 5 minutes. Drain the onion, reserving the vinegar, and put to one side.
  2. Put the vinegar, poppy seeds, honey, mustard, oil, salt, and pepper into a jar with a lid and shake to blend and for the flavours to mingle.
  3. Peel, stone and slice the avocados.
  4. Just before serving, place the spinach in a large bowl and toss with half the dressing. Add the avocado, grapefruit and macerated onion and drizzle with the remaining dressing to serve.
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