Tested till perfect Grapefruit, Avocado and Watercress Salad
Grapefruit, Avocado and Watercress Salad
Photography by Matthew Kimura

Grapefruit, Avocado and Watercress Salad

Tangy citrus dressing enlivens peppery watercress in this brunch salad.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2004

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 3 3ruby red grapefruitruby red grapefruits
  • 1/4 cup 1/4cupvegetable oil
  • 1/2 tsp 1/2tspgranulated sugar
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 1avocadoavocados, peeled and sliced
  • 1 bunch 1bunchlarge watercress, coarse stems removed
  • 2 cups 2cupstorn radicchio lettuce
  • 2 tbsp 2tbspthinly sliced green oniongreen onions
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With vegetable peeler, peel rind from 1 of the grapefruit. With knife, cut enough rind into long paper-thin strips (julienne) to make 1/4 cup (50 mL); set aside. Peel remaining grapefruit. Cut away white pith from all grapefruit. Working over sieve set over measuring cup or bowl, slice grapefruit between membranes and pulp to release sections; set aside. Squeeze membranes to make 1/2 cup (125 mL) juice.

In small saucepan, cover reserved rind with water and bring to boil. Reduce heat and simmer until tender, about 1 minute; drain and add to grapefruit juice. Add oil, sugar, salt and pepper. (Make-ahead: Refrigerate dressing and grapefruit in separate airtight containers for up to 2 days.)

Peel, pit and slice avocado. In bowl, toss watercress with radicchio. Top with grapefruit and avocado; drizzle with dressing. Sprinkle with onions.

Nutritional Information Per each of 6 servings: about

cal 180 pro 2g total fat 14g sat. fat 1g
carb 14g fibre 5g chol 0mg sodium 110mg

% RDI:

calcium 4 iron 5 vit A 14 vit C 105
folate 21
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