Best Pink Grapefruit Avocado And Watercress Salad Recipes

Avocado, Grapefruit, and Watercress Salad with Roquefort and Paprika Dressing image

Yield Serves 4

Number Of Ingredients 8

1 1/2 grapefruits
1 1/2 avocados (preferably California)
2 teaspoons red-wine vinegar
1/2 teaspoon Dijon-style mustard
1/2 teaspoon paprika
1/3 cup vegetable oil
3 cups packed watercress sprigs
1/3 cup crumbled Roquefort

Steps:

With a serrated knife cut the zest and pith from the grapefruits and working over a bowl cut the flesh into sections, discarding the membranes and reserving 6 tablespoons of the juice. Peel and pit the avocados and cut them into 12 wedges. In a bowl sprinkle the avocados with 3 tablespoons of the reserved grapefruit juice, coating them thoroughly. In another bowl whisk together the remaining 3 tablespoons reserved grapefruit juice, the vinegar, the mustard, the paprika, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the watercress with two thirds of the dressing and divide it among 4 salad plates. Top the watercress decoratively with the avocado wedges, drained, and the grapefruit sections, sprinkle the salads with in Roquefort, and drizzle them with the remaining dressing.

Avocado, Pink Grapefruit and Mache Salad image

Provided by coconutty

Categories Citrus

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1 teaspoon Dijon mustard
2 tablespoona fruity extra virgin olive oil
4 -6 teaspoons fresh lemon juice
1 medium pink grapefruit
1 medium avocado, sliced
mache, leaves trimmed
celtic salt

Steps:

For the mustard vinaigrette:.
In the salad bowl, mix mustard well with oil; add juice and continue to blend until thoroughly blended.
For the salad:.
Peel, section and de-membrane the grapefruit and place in salad bowl.
Add sliced avocado and a few handfuls of mache leaves or greens.
Toss gently.
Salt to taste.
Sometimes I simply halve the grapefruit and scoop out the sections with a grapefruit spoon. This is messier and less attractive than carefully removing all the membranes of each grapefruit section, but it saves a little time.

Nutrition Facts : Calories 216.6, Fat 15, SaturatedFat 2.2, Sodium 35.1, Carbohydrate 22.7, Fiber 8.8, Sugar 9.4, Protein 3.1

Grapefruit, Salmon, and Avocado Salad image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 8

2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)
Coarse salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 scallions, trimmed and thinly sliced
1 Ruby Red grapefruit, peel and pith removed, segmented
1 ripe avocado, pitted, peeled, and sliced
2 cups sunflower shoots, watercress leaves, or a combination of both
1 tablespoon fresh lime juice

Steps:

Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.