For oil-free version, substitute 4 oz / 115 g silken tofu for the oil, and dry-toast the garlic.

Saute the garlic in 2 T of the olive oil over medium heat until it browns, about 5 minutes. Remove from heat, add cumin, allow to cool. In blender, combine the garlic mixture with the grapefruit juice, lemon juice, miso, chile, Sucanat, and mint. Blend until incorporated. With the machine running, gradually add the remaining 4 T olive oil and the canola oil and blend until it thickens. Pour dressing into a bowl and add the salt and basil.

Salad

Toss the spinach leaves with enough dressing to coat, about 1/2 cup. Place equal portiokns of spinach in the center of each serving plate. Fan the grapefruit and avocado around the spinach and drizzle with dressing. Top the spinach with pickled onions and sprinkle with toasted almonds. Garnish with julienned herbs.

Lime-Pickled Onions

Makes 1/2 cup.

In a medium bowl, combine all the ingredients and let sit for at least 30 minutes before serving. Store in an airtight container in the refrigerator for up to 2 weeks.

Chile-Lime Toasted Almonds

Preheat oven to 350F/180C. In a small bowl, combine all the ingredients and toss. Spread almonds on a baking sheet and bake for 10-15 minutes, stirring every 5 minutes so they brown evenly. Let cool before using.

Makes 6 servings.