Grapefruit and Avocado Salad
with Spicy Dressing
|Saturated Fat Acids||3.8 g|
|Sugar added||6 g|
|Bread exchange unit||2|
Peel grapefruit with a knife and remove white inner skin.
Cut grapefruit segments between separating membranes and collect dripping juice in a bowl.
Cut avocados in half, remove pits, peel away skin and cut flesh into 1 cm (approximately 1/2-inch) wide strips.
Rinse scallions and cut diagonally into thin rings.
Grind whole cardamom pods or the seeds from split pods in a mortar. Squeeze half a lemon.
Mix grapefruit juice, 2 teaspoons lemon juice, cardamom, oil, honey and allspice together in a bowl and stir. Season with salt and pepper.
Cut off bottom thick stems of watercress. Rinse watercress, spin dry and chop coarsely.
Mix watercress salad with about 1/3 of the dressing. Arrange avocado slices, scallions, grapefruit segments and marinated watercress on plates. Drizzle with remaining dressing and serve.