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Cook the Book: Ruby Grapefruit, Avocado, and Spinach Salad

Caroline Russock

INGREDIENTS

1

Avocado (about 1/2 pound), firm ripe

3 1/2 cups

Baby spinach

2 tsp

Ginger, fresh

3

Ruby grapefruits

2 tbsp

Vietnamese fish sauce

2 1/2 tsp

Sugar

2 tbsp

Rice vinegar, unseasoned

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