YOUR HEALTHY PLATE: Watercress-Grapefruit Salad

Make yourself this sweet little salad, just for you or just for two. It’s an exotic bunch of ingredients, so it’s unlikely that you will have all these ingredients in your kitchen when you’re ready to put it together. And it will probably help to take the recipe with you when you go to the grocery store to collect your ingredients. But here’s a trick: you can make this salad two different ways, one easier and the other more involved. Buy all the ingredients for the fancier version, or skip over the [bracketed ones] for a simpler version. Either way, it’ll be [simply] delicious.

2 cups watercress leaves
1 medium grapefruit, segmented and broken into pieces
2 small shallots, thinly sliced
[2 tablespoons cilantro leaves]
[2 tablespoons mint leaves, chopped]
2 tablespoons basil leaves, torn
[1/2 teaspoon minced ginger]
juice of 1 lime
1/2 teaspoon pink Himalayan salt
[2 tablespoons melted coconut oil]
[2 tablespoons raw cashews, roughly chopped]
[4 tablespoons pomegranate seeds]
a pinch or two of sesame seeds
[1/2 teaspoon thinly sliced red chile]
1/2 avocado, sliced

Toss together the watercress, grapefruit, shallots, basil, [cilantro], [mint] in a medium bowl, and set aside. In a small bowl, whisk together lime juice, salt, [ginger], and [coconut oil].

Drizzle the lime juice, salt, [ginger], and [coconut oil] over the watercress salad, and top with [cashews], [pomegranate seeds], [red chile], sesame seeds and avocado. Makes two servings.

Thank you to for a prior version of this recipe.

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