Watercress, Pink Grapefruit & Avocado Salad

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Serves 2

It is said that a balanced meal includes all flavors of food (salty, sour, bitter, sweet and  pungent). This salad offers them all! Bitter, pungent and crunchy watercress, combines very nicely with the sweet, smooth avocado, and the sour and sweet flavor of the grapefruit. 

Watercress Pink Grapefruit & Avocado Salad -- Ruth Fehr - Recipes

1 avocado, preferably Hass 
1 pink grapefruit
10 oz watercress, rinsed and dried
¼ cup walnuts, roasted

Dressing

1 lemon, juiced
3 tablespoons extra virgin olive oil
1 tablespoon plain kefir
Salt and pepper to taste

Preparation

  1. Pre-heat oven to 350 degrees F. Roast walnuts for 5 minutes. Set aside.
  2. Peel and section the grapefruit, remove all the white membrane surrounding each segment and discard any seeds, then cut into 1-inch slices. Place the slices in a bowl. 
  3. Cut avocado in half (lengthwise). Discard pit. Cut the inside of the unpeeled avocado into small dice (making incisions lengthwise and crosswise). Fold avocado halves outwards and push avocado dice into the bowl with the grapefruit slices. 
  4. To make dressing mix all dressing ingredients until well blended.
  5. Place half of watercress on a plate, top with half of grapefruit slices and diced avocado. Drizzle with dressing. Garnish with a handful of roasted walnuts.

Source: Ruth Fehr