Avocado and Grapefruit Salad with roasted Almonds

For the Roasted Almonds:
8oz package sliced almonds
Cooking spray (coconut oil if you’re fancy)
Ground Cinnamon
Jerk Seasoning
Brown Sugar
Ground Nutmeg
Ground Ginger

Pre-heat the oven to 350 degrees. Spread the almonds on a baking sheet covered with a layer of aluminum foil (optional). Spritz the almonds with the cooking spray to coat, this will help the spices adhere. Dust the almonds with the assorted spices and roast in the oven for 7-12 mins, checking periodically. It’s better to take them out too soon than too late.

You can make a batch or two these in advance and store them in jars, they’re great in salads of all types or for light snacking.

For the dressing (combine and shake):
1 tbsp. Dijon mustard
¼ cup apple cider or rice wine vinegar
¾ cup extra virgin olive oil
1 tsp. sugar
½ tsp. hot sauce
½ tsp. black pepper
2 tbsp. chopped fresh herbs:
Your choice of Parsley, Basil, and Tarragon

Keep refrigerated in a re-used salad dressing bottle or a container of your choosing.

For the Salad:
2 ripe to slightly under-ripe avocados
2 ruby red grapefruits
Baby Arugula

Place a small bed of the baby arugula on a plate, then slice the grapefruit and the avocados and place them on their sides one after the other over the top. Add the roasted almonds and lightly dress the salad. Finish with a light sprinkle of kosher salt and pepper but don’t over do it! Salt in particular pairs very well the grapefruit but can turn on you quickly if you put too much on. Garnish with fresh strawberries or blackberries.