Spinach, Grapefruit, and Avocado Salad with Sesame Vinaigrette Recipe

Spinach, Grapefruit, and Avocado Salad with Sesame Vinaigrette

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Toasted sesame oil adds depth to this light salad perfect for pairing with rich meals.

Ann Taylor Pittman

and

Scott Mowbray

Published on January 4, 2024

Tested by

Nicole Hopper

Spinach, Grapefruit, and Avocado Salad with Sesame Vinaigrette — Photo:
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Total Time:

15 mins

Yield:

4 servings

The profound toastiness of fine Korean sesame oil might not be the first ingredient that comes to mind for a salad anchored by juicy grapefruit, but the combination is alluring and delicious. Because the flavor of the oil is so strong, we blend it with rice vinegar and neutral-flavored canola to yield enough dressing to coat the greens without overwhelming them. This is a simple, clean-flavored stunner that's finished with a sprinkle of gochugaru — Korean chile flakes — for a touch of subtle sweet-and-smoky heat. This recipe comes from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray.

Frequently asked questions

What is Korean toasted sesame oil?

The best Korean toasted sesame oils have roasty-toasty aromas and a nutty flavor. This oil is a bedrock ingredient in Korean cooking, and also used in Chinese, Japanese, and other cuisines. Brands we like include Chung Jung One Premium, Otoggi Premium Roasted (made in China — but many Korean oils are made with imported seed), and Beksul. Asian food stores are good sources, or look online at hmart.com.

Notes from the Food & Wine Test Kitchen

Add a protein to this salad to bulk it up and make it a meal — it would be delicious with a simple piece of salmon on the side.

Make ahead

While the salad is best prepared fresh, the grapefruits can be segmented and the segments can be stored in an airtight container in the refrigerator for up to two days.

Suggested pairing

We love pairing this salad with a bright New Zealand Sauvignon Blanc, such as Dog Point Marlborough.

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Ingredients

1 (5-ounce) package fresh baby spinach
1 head red Belgian endive, thinly sliced crosswise (about 1 cup)
2 small grapefruit (such as Ruby Red)
1 ripe avocado, sliced
1 1/2 tablespoons canola oil
1 1/2 tablespoons rice vinegar
1 tablespoon Korean toasted sesame oil (such as Chung Jung One Premium, Ottogi Premium Roasted, or Beksul) (see Note)
1/4 teaspoon kosher salt
1/2 teaspoon gochugaru, piment d’Espelette, or Aleppo pepper
1/4 teaspoon flaky sea salt

Directions

Combine spinach and endive in a large bowl. Cut off top and bottom of each grapefruit. Standing grapefruit upright on a cutting board, cut along sides of each grapefruit to remove peel and pith; turn fruit over, and remove any remaining bits of peel and pith. Holding 1 grapefruit over spinach mixture, cut between membranes to separate segments, letting juices drip into bowl; add segments to spinach mixture. Repeat process with remaining grapefruit. Add avocado slices.
Whisk together canola oil, rice vinegar, sesame oil, and kosher salt in a small bowl. Drizzle over spinach mixture; toss gently to coat. Transfer salad to a platter, and sprinkle with gochugaru and flaky sea salt. Serve immediately.