Avocado & Grapefruit Salad

Grapefruit adds a fruity twist to this protein-packed salad with creamy avocado, chickpeas and spinach. Take this healthy spring salad on the go by storing in mason jars for quick and portable lunches!

For vinaigrette:

• 1/4 cup fresh grapefruit juice
• 1 teaspoon fresh lime juice
• 1/4 teaspoon freshly ground ginger
• 2 tablespoons vegetable oil

For salad:

• 1 pink grapefruit, segmented
• 1 16-oz. can chickpeas, rinsed and drained
• 2 avocados, sliced
• 1/2 cup red onion, thinly sliced
• 1 teaspoon fresh lime juice
• 2 cups fresh baby spinach

Directions: 

• To make the vinaigrette, simply whisk the ingredients together. Add salt and pepper to taste.
• Remove the peel and white pith from grapefruit. Cut segments away from the inner membranes. Set aside.
• Slice the avocados in half and remove the pit and peel. Cut length wise into thin slices.  Drizzle with lime juice and season with salt and pepper to taste.
• In a large bowl, toss the grapefruit, spinach, red onion and half of the vinaigrette.
• Arrange avocados over top and spoon the remaining vinaigrette on the salad.
• Sprinkle chick peas over top.