Ingredients:
Dressing:
Juice from 1 navel orange
1 teaspoon orange zest
Juice from 1 lemon
2 teaspoons raw honey, or to taste
thumb-size knob of ginger, peeled, chopped
1/8 teaspoon sea salt
Salad:
2/3 cup grated carrot
3 cups spinach
1½ cups lettuce
1½ cups shredded cabbage
1 large pink grapefruit, supreme cut (segments cut from the membrane and pith)
1 avocado, chopped
1/3 cup chopped cilantro
¼ cup macadamia nuts, crushed
Directions:
1. To make the dressing: Combine dressing ingredients in a blender, blend until smooth. Taste and adjust seasonings if necessary.
2. To make the salad: Pour 2 tablespoons dressing over carrots in a small bowl. Toss to combine and set aside.
3. In a large bowl, combine, spinach, lettuce, cabbage, grapefruit, avocado, and cilantro. Add carrots and just enough additional dressing to coat lightly. Toss well to combine, and top with macadamia nuts. Serve immediately.
Serves 4