Ingredients

• 1 large pink grapefruit, peel cut away and the flesh cut into slices
• 1 large ripe avocado, chopped
• ½ a pomegranate, seeded
• 6-8 cups of fresh spinach
• 1 Tbsp white balsamic vinegar
• 3 Tbsp extra virgin olive oil
• Salt and pepper to taste

Directions

• Arrange a bed of spinach on in a large serving bowl then top with grapefruit, avocado and pomegranate. In a separate small bowl, whisk together vinegar and olive oil to make a vinaigrette. Pour over the salad immediately before serving.