Pink Grapefruit, Avocado, and Watercress Salad
Pink Grapefruit, Avocado, and Watercress Salad might be just the side dish you are searching for. Watching your figure? This gluten free and primal recipe has 399 calories, 5g of protein, and 38g of fat per serving. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up watercress, dijon mustard, sherry vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Combine the mustard and sherry vinegar in a bowl and add a pinch each of salt and pepper.
Whisk in the olive oil, followed by the hazelnut oil to emulsify, then set aside.
Preheat the oven to 350°F (180°C).
Place the nuts on a baking sheet and roast in the middle of the oven for 3 to 4 minutes to warm and release their flavor. Turn into a cloth and rub gently to remove the skins, then roughly chop the nuts.
For the salad, wash the watercress and gently pat dry. Peel the grapefruit, removing all the pith, then cut out the segments over a large bowl to catch the juice as well as the segments. Halve, pit, and peel the avocado, then cut into slices, similar in size to the grapefruit.
Add to the grapefruit with the watercress and toss gently with your fingers to mix.
If the dressing has separated on standing, give it a whisk, then drizzle half of it over the salad and toss lightly, so you don't break up the avocado or grapefruit. Taste and adjust the seasoning.
Arrange the salad on a plate, interleaving the prosciutto slices and romano if using, with the watercress, grapefruit, and avocado.
Sprinkle with the minced parsley and drizzle over the remaining dressing. Finally, scatter over the hazelnuts and serve.
Book, using the USDA Nutrition Database