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.