Delicious Living
  • 6 tablespoons low-fat plain yogurt
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon salt
  • 1/2 teaspoon finely grated onion
  • 2 tablespoons chopped fresh tarragon (or 2 teaspoons dried)
  • 1/2 teaspoon fresh lemon juice
  • Freshly ground black pepper
  • 1 large pink grapefruit
  • 1 bunch (1/2 pound) flat-leaf watercress (washed, trimmed, and spun dry)
  • 1 avocado (cut into wedges)

Grapefruit, Avocado, and Watercress Salad with Tarragon-Yogurt Dressing

DL STAFF | Delicious Living
  • Serves: 4 people
  • Calories per serving: 155

According to recent research, regularly eating watercress significantly decreases DNA damage to cells. Pair that with the abundant antioxidants in grapefruit and avocado, and you have a refreshing and healthy late-winter salad. Prep tips: Dill may be substituted for tarragon. Top the salad with lightly toasted walnuts for added protein and healthy fats.

  1. Whisk together yogurt, mayonnaise, salt, onion, tarragon, and lemon juice. Stir in a few shakes of black pepper. Refrigerate dressing for 30 minutes to meld flavors.
  2. Cut off a thin slice from both ends of the grapefruit. Place on a cutting board, then carefully cut off rind. Using a paring knife, slice between membranes to release grapefruit segments.
  3. Toss watercress with about two-thirds of the dressing. Arrange avocado slices and grapefruit segments on top of watercress. Drizzle with a little more dressing and serve.

PER SERVING: 155 cal, 64% fat cal, 12g fat, 2g sat fat, 5mg chol, 4g protein, 12g carb, 4g fiber, 173mg sodium

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