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Ingredients
- 1 1/2 x grapefruits
- 1 1/2 x avocados (preferably California)
- 2 tsp red-wine vinegar
- 1/2 tsp Dijon-style mustard
- 1/2 tsp paprika
- 1/3 c. vegetable oil
- 3 c. packed watercress sprigs
- 1/3 c. crumbled Roquefort
Directions
- 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 Tbsp. of the juice. Peel and pit the avocados and cut them into 12 wedges. In a bowl sprinkle the avocados with 3 Tbsp. of the reserved grapefruit juice, coating them thoroughly. In
- another bowl whisk together the remaining 3 Tbsp. reserved grapefruit juice, the vinegar, the mustard, the paprika, and salt and pepper to taste, add in the oil in a stream, whisking, and whisk the dressing
- till 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, liquid removed, and the grapefruit sections, sprinkle the salads with in Roquefort, and drizzle them with the remaining dressing.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 652g | |
| Calories 1336 | |
| Calories from Fat 1127 | 84% |
| Total Fat 127.16g | 159% |
| Saturated Fat 25.0g | 100% |
| Trans Fat 1.88g | |
| Cholesterol 71mg | 24% |
| Sodium 1480mg | 62% |
| Potassium 1666mg | 48% |
| Total Carbs 36.31g | 10% |
| Dietary Fiber 16.6g | 55% |
| Sugars 15.04g | 10% |
| Protein 24.59g | 39% |
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