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.
Grapefruit, Avocado, and Watercress Salad with Tarragon-Yogurt Dressing
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Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Recipe Notes
Nutrition Facts
Grapefruit, Avocado, and Watercress Salad with Tarragon-Yogurt Dressing
Amount Per Serving
Calories 155
% Daily Value*
Cholesterol 5mg
2%
Sodium 173mg
7%
Total Carbohydrates 12g
4%
Dietary Fiber 4g
16%
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 155 cal, 64% fat cal, 12g fat, 2g sat fat, 5mg chol, 4g protein, 12g carb, 4g fiber, 173mg sodium
