Traditionally the spinach in this dish is boiled until it's wilted, but I figured if I can make raw kale or chard into a tender raw salad, why would I need to wilt spinach? The sesame seeds are also usually toasted. This is based on a recipe from 'Japanese Cooking' by Miyoko Nishimoto Schinner.
Pile a huge amount of greens in a deep bowl, then sprinkle fresh blueberries over. Chop or scoop the insides of one or two organic grapefruits and sprinkle that over too. Tastes good with a mango dressing or such.