Grapefruit-Watercress Supper Salad
medium pink and/or white grapefruit
Grapefruit juice or orange juice
tablespoons olive oil
tablespoon fresh mint, snipped
teaspoon freshly ground black pepper
cups watercress, tough stems removed, or torn mixed greens
medium avocado, halved, seeded, peeled, and cut into 1- to 2-inch pieces
- Halve two of the grapefruits. With a sharp knife loosen outside edge and between segments. Peel remaining grapefruit; section grapefruit over a small bowl to catch the juice. Set grapefruit sections aside. Measure juice in bowl. If necessary, add enough additional grapefruit juice or orange juice to equal 1/4 cup.
- For dressing, add oil, mint, pepper, and salt to the 1/4 cup grapefruit juice in bowl. Whisk to combine.
- Place one grapefruit half in each of four bowls. Top with watercress, avocado, and grapefruit sections. Drizzle with dressing.
Nutrition Facts(Grapefruit-Watercress Supper Salad)
- Per serving:
- 316 kcal cal.,
- 24 g fat
- (3 g sat. fat,
- 3 g polyunsaturated fat,
- 16 g monounsatured fat),
- 172 mg sodium,
- 28 g carb.,
- 9 g fiber,
- 13 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet