Grapefruit Orange Spinach with Cream Salad
Ingredients
- 1 cup baby spinach
- 1/2 large grapefruit peeled and sectioned
- 1 medium orange peeled and sectioned
- 1 medium banana sliced
- 2 tbsp coconut yogurt made into cream see "Recipe Notes" section
- 1/2 tsp cinnamon
- 1 tsp raw-hulled sunflower seeds dry toasted
- 1 tsp raw-hulled pumpkin seeds dry toasted
- 1/4 cup raisins
- 1/4 cup pomegranate seeds
Instructions
- Place spinach on the bottom of a serving bowl.
- Top with layers of banana slices, grapefruit sections, orange sections.
- Place the coconut yogurt cream on top of fruit.
- In a small pan dry toast the sunflower and pumpkin seeds for 3 to 5 minutes or until golden brown. Once toasted add to your bowl.
- Sprinkle on the cinnamon, raisins and pomegranate seeds.
Notes
*Coconut yogurt cream: Must be made ahead of time (at least 24 hours). Place a container of plain coconut yogurt in a cloth almond milk bag or use several layers of cheesecloth or a towel and tie ends together. Hang the bag so that the liquid can drain from the yogurt. Let the bag hang for up to 24 hours. Open the bag and scoop thick coconut yogurt cream into a container with a tight lid. Use the cream for this and other uses.
Nutrition
Calories: 432kcalCarbohydrates: 86gProtein: 7.9gFat: 5gSodium: 41.8mg
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