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Grapefruit-Watercress Supper Salad
Ingredients
- 4 medium pink and/or white grapefruit
- Grapefruit juice or orange juice
- 3 tablespoons olive oil
- 1 tablespoon fresh mint, snipped
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 cups watercress, tough stems removed, or torn mixed greens
- 2 medium avocado, halved, seeded, peeled, and cut into 1- to 2-inch pieces
Directions
1. 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.
2. For dressing, add oil, mint, pepper, and salt to the 1/4 cup grapefruit juice in bowl. Whisk to combine.
3. 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)
- Servings Per Recipe 4,
- cal. (kcal) 316,
- Fat, total (g) 24,
- sat. fat (g) 3,
- carb. (g) 28,
- Monosaturated fat (g) 16,
- Polyunsaturated fat (g) 3,
- fiber (g) 9,
- sugar (g) 13,
- pro. (g) 4,
- vit. A (IU) 4325,
- vit. C (mg) 81,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 109,
- sodium (mg) 172,
- Potassium (mg) 846,
- calcium (mg) 101,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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