Grapefruit, Avocado and Watercress Salad Grapefruit, Avocado and Watercress Salad

Grapefruit, Avocado and Watercress Salad Image by: Grapefruit, Avocado and Watercress Salad Author: Canadian Living

Tangy citrus dressing enlivens peppery watercress in this brunch salad.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: December 2004



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 facts <b>Per each of 6 servings:</b> about

  • Sodium 110 mg
  • Protein 2 g
  • Calories 180.0
  • Total fat 14 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 14 g


  • Iron 5.0
  • Folate 21.0
  • Calcium 4.0
  • Vitamin A 14.0
  • Vitamin C 105.0
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Grapefruit, Avocado and Watercress Salad