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Zesty Grapefruit and Avocado Quinoa Salad with Spiced Almonds
Discover a vibrant grapefruit and avocado quinoa salad with spiced almonds. Perfect for refreshing meals. Try it today!
Imagine a salad that dances on your tongue like a vibrant summer festival. This Zesty Grapefruit and Avocado Quinoa Salad with Spiced Almonds is precisely that celebration. Inspired by my childhood summers in Florida, where grapefruits were abundant and avocados were cherished, this salad brings together a symphony of flavors and textures. Every bite is a burst of freshness, with the tartness of grapefruit meeting the creamy richness of avocado, all grounded by the nutty, earthiness of quinoa.
Salads have always been my canvas for creativity. Combining unexpected ingredients like spiced almonds with the refreshing notes of citrus makes for a dish that's both nourishing and exciting. The spiced almonds, with their gentle heat, add a surprising twist, making this salad a perfect candidate for a light lunch or a side dish at your next gathering. Not only is this dish delicious, but it's also packed with nutrients — think fiber-rich quinoa, heart-healthy avocado, and vitamin C-loaded grapefruit.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
0
Cuisine
Mediterranean
Discover a vibrant grapefruit and avocado quinoa salad with spiced almonds. Perfect for refreshing meals. Try it today!
Ingredients
- • * quinoa: 1 cup, rinsed
- • * water: 2 cups
- • * grapefruit: 1 large, peeled and segmented
- • * avocado: 1 large, peeled, pitted, and diced
- • * baby spinach: 2 cups, washed
- • * red onion: 1/4 cup, thinly sliced
- • * almond slivers: 1/2 cup
- • * chili powder: 1/2 teaspoon
- • * olive oil: 2 tablespoons
- • * honey: 1 tablespoon
- • * lemon juice: 2 tablespoons
- • * salt: 1/2 teaspoon
- • * black pepper: 1/4 teaspoon
Instructions
- 1 In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the water is absorbed. Fluff with a fork and let it cool slightly.
- 2 While the quinoa is cooking, prepare the spiced almonds. In a small pan over medium heat, add almond slivers and chili powder. Toast for about 5 minutes, stirring frequently, until the almonds are golden and fragrant. Set aside to cool.
- 3 In a large bowl, combine the cooked quinoa, grapefruit segments, diced avocado, baby spinach, and thinly sliced red onion. Toss gently to mix without mashing the avocado.
- 4 For the dressing, whisk together olive oil, honey, lemon juice, salt, and black pepper in a small bowl. Adjust seasoning to taste.
- 5 Drizzle the dressing over the salad mixture and toss gently to ensure even coating. Top with the spiced almonds just before serving to maintain their crunch.
Serving Suggestions
- • This vibrant salad pairs beautifully with a chilled glass of Sauvignon Blanc, which complements the citrus notes of the grapefruit. For a non-alcoholic option, a refreshing mint-infused iced tea would enhance the fresh flavors. Serve the salad on a large platter, allowing the colors of the grapefruit and avocado to shine, and garnish with additional lemon wedges for an extra zesty kick. If you're planning a summer picnic, pack the salad in airtight containers and keep the spiced almonds separately to sprinkle on just before eating. This ensures the almonds remain crispy and provide that delightful contrast in texture.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the spiced almonds in a separate container to maintain their crunch. If you're planning to make the salad ahead, consider adding the avocado just before serving to prevent it from browning. To refresh the salad before eating, give it a gentle toss and add a squeeze of fresh lemon juice.
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