• 2 Large avocados, sliced lengthwise
• 1 Large pink grapefruit, peeled
• 1 1/2  Cup  baby spinach
• 1/2 Cup of coarsley chopped cilantro
• 3 Tablespoons  extra virgin olive oil
• 1 Tablespoon  balsamic vinegar
• 1 Teaspoon dijon mustard
• 1 Tablespoon on coarsely chopped cilantro

Salt & pepper


1. Cover the bottom of a round paltter with baby spinach.
2. Alternatley arrange a slice of avocado followed by a slice of pink grapefruit on the bed of spinach. Refrigerate for 30 minutes before serving.
3. Combine olive oil, balsamic vinegar & dijon mustard for the dressing. Add salt & pepper to taste.
4. Sprinkle cilantro & dressing on salad before serving.