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Spinach, Grapefruit, and Avocado Salad with Sesame Vinaigrette

The intense toastiness of good Korean sesame oil may not be the first ingredient that springs to mind for a salad anchored by juicy grapefruit, but the combination is both appealing and tasty. 

Because the oil's flavor is so powerful, we combine it with rice vinegar and neutral-flavored canola to make enough dressing to coat the greens without overwhelming them.  

This is a simple, clean-flavored stunner that's topped with a dusting of gochugaru (Korean chili flakes) for a hint of sweet and smokey heat.  

This recipe is from Ann Taylor Pittman and Scott Mowbray's The Global Pantry Cookbook. 

The greatest Korean toasted sesame oils feature roasty-toasty scents and nutty flavors. This oil is a staple in Korean cuisine and is also used in Chinese, Japanese, and other dishes.  

Brands we enjoy include Chung Jung One Premium, Otoggi Premium Roasted (produced in China, but many Korean oils use foreign seed), and Beksul. Asian food stores are a fantastic resource, as is hmart.com.  

Add a protein to this salad to bulk it out and turn it into a meal – a simple piece of salmon on the side is excellent.  

While the salad is best when made fresh, the grapefruits can be sliced and refrigerated in an airtight container for up to two days. 

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