Grapefruit, Avocado and Watercress Salad
Tangy citrus dressing enlivens peppery watercress in this brunch salad.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 180 |
| pro | 2 g |
| total fat | 14 g |
| sat. fat | 1 g |
| carb | 14 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 110 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 5% |
| vit A | 14% |
| vit C | 105% |
| folate | 21% |
-
3 ruby red grapefruit
1/4 cup (50 mL) vegetable oil
1/2 tsp (2 mL) granulated sugar
1/4 tsp (1 mL) each salt and pepper
1 avocado, peeled and sliced
1 large bunch watercress, coarse stems removed
2 cups (500 mL) torn radicchio
2 tbsp (25 mL) thinly sliced green onion
Preparation:
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.
Additional Information
Source
Canadian Living Magazine: December 2004
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