This salad has tang, crunch and healthy superfoods

Consider this salad a trifecta of good-for-you foods that works as a delicious side or main course. Plus, it's easy to make and keeps surprisingly well.

• 2 pink grapefruit
• 15 ml (1 tbsp) white-wine vinegar or rice vinegar
• 50 ml (1/4 c) finely chopped shallot (1 large)
• 10 ml (2 tsp) poppy seeds
• 5 ml (1 tsp) honey
• 5 ml (1 tsp) Dijon mustard
• 45 ml (3 tbsp) spoons extra-virgin olive oil
• 2 ml (1/2 tsp) salt, or to taste
• Freshly ground pepper to taste
• 600 g (6 oz/8 c) baby spinach, rinsed and dried
• 250 ml (1 c) sliced radishes (1 bunch)
• 2 Haas avocados, peeled, pitted, and sliced

Preparation time: 30 minutes. Serves 4.

1. Place a sieve over a medium bowl. Using a sharp knife, remove the skin and white pith from the grapefruit. Working over the sieve, cut the grapefruit segments from their surrounding membrane, letting the segments collect in the sieve and the juices collect in the bowl. When you've removed all of the segments, squeeze the membrane to extract as much juice as possible.
2. Place 50 millilitres (1/4 cup) of the grapefruit juice in a small bowl or a jar with a tight-fitting lid. Reserve the remainder for another use. Add the vinegar, shallot, poppy seeds, honey, mustard, oil, salt and pepper. Whisk or shake to blend.
3. Just before serving, place the spinach and radishes in a large bowl. Toss with half of the grapefruit juice dressing.
4. Divide the salad among four plates. Strew the avocado slices and grapefruit segments over salads and drizzle with the remaining dressing.

Per two cups serving:

• 326 calories
• 4 g protein
• 29 g carbohydrates
• 10 g fibre
• 25 g total fat
• 3 g saturated fat
• 0 mg cholesterol
• 416 mg sodium

This salad's juicy, tart grapefruit makes a delicious contrast to buttery avocado and crisp spinach. Serve it as an impressive starter salad or add cooked shrimp and/or scallops and enjoy it as a refreshing warm-weather main dish.