Citrus and spinach salad

In this colourful salad, the subtle flavour of spinach is enhanced by sweet melon and citrus, and prosciutto adds a savoury touch. You can prepare the dressing in advance, but only assemble the salad at the last moment to preserve as much vitamin C as possible.

Citrus and spinach salad


  • 1 ruby grapefruit
  • 1 large orange
  • 5 cups (225 g) baby spinach leaves
  • 250 g rockmelon flesh, cut into bite–sized chunks
  • 2 spring onions, white parts only, very thinly sliced
  • 50 g thinly sliced prosciutto, excess fat removed, cut into shreds
  • 1 tablespoon best–quality balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon pouring cream
  • ½ teaspoon honey


  1. To make the dressing, put the vinegar, oil, cream and honey in a small screw–top jar.
  2. Cover and shake until well blended.
  3. Set aside.
  4. Working over a bowl to catch the juice, peel the grapefruit, removing all the bitter white pith, then cut it into segments between the membranes.
  5. If large, cut the segments into bite–sized pieces.
  6. Set the grapefruit segments aside on a plate.
  7. Using a citrus zester, take fine shreds of zest from the orange and set aside.
  8. Working over the bowl containing the grapefruit juice, peel the orange, removing all the pith, then cut it into segments between the membranes and cut the segments into bite–sized pieces, if you like.
  9. Add to the grapefruit segments and set aside.
  10. Add 1 tablespoon of the combined grapefruit and orange juices to the dressing and shake again to blend.
  11. Taste and add more citrus juice, if you like.
  12. Add salt and pepper to taste.
  13. Place the spinach in a large serving bowl.
  14. Add the orange and grapefruit segments, the melon and spring onions and toss together.
  15. Shake the dressing once more, then pour it over the salad and toss.
  16. Scatter the prosciutto and orange zest over the top and serve.

Serves 4
Preparation: 15 minutes


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