Starburst grapefruit salad recipe

Kolika Elle Kirk
March 29, 2011 4:30AM (UTC)


  • 2 grapefruits (Texas Ruby Red preferred), about 26 ounces total
  • 1½ cups strawberries, stemmed, halved
  • 2 tablespoons sherry vinegar
  • ½ tablespoon sugar
  • 1 tablespoon shallot, finely diced
  • ¼ teaspoon salt
  • ¼ cup vegetable oil
  • ½ teaspoon poppy seeds
  • ½ teaspoon grapefruit zest
  • 8 ounces fresh spinach, cleaned, cut in bite-size pieces


  1. Peel and section the grapefruits over a bowl, reserving the juice and sections for the salad and dressing.
  2. Combine the grapefruit sections and strawberries in a bowl. Toss gently and reserve until needed.
  3. In a blender, combine the vinegar, sugar, shallot, reserved grapefruit juice, and salt. Process until smooth. (Or whisk together by hand.)
  4. Slowly drizzle the oil through the hole in the lid while the blender is running and process until the dressing has thickened. (Or whisk into dressing in a slow, steady stream.)
  5. Remove from the blender and stir in the poppy seeds and grapefruit zest.
  6. Toss the grapefruit and strawberries with the poppy-seed dressing.
  7. Arrange spinach on chilled plates. Place the grapefruit sections and strawberries on top. Serve immediately.

Kolika Elle Kirk

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