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Avocado and Grapefruit Salad

Combining nutrient-dense watercress with heart-healthy avocados and lycopene-rich ruby red grapefruit make this salad a winner in more than just the taste department.

1 Tbsp (15 mL) extra-virgin olive oil
2 Tbsp (30 mL) apple cider vinegar
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) honey
1 large ruby red grapefruit
1 ripe avocado
1 large bunch watercress

In small, resealable container whisk together olive oil, vinegar, Dijon, and honey. Store in fridge.

Cut a thin layer off top and bottom of the grapefruit. Place flat bottom of grapefruit on cutting board. Carefully cut off peel and as much of the white stuff (pith) as possible. Cut grapefruit in half and slice each half into 16 small pieces, omitting the core. Place in resealable container and store in fridge. Reserve core.

Cut avocado in half, remove and reserve pit. Without cutting through the peel, slice each half into 8 slices. Squeeze reserved grapefruit core over sliced avocado. Reassemble the avocado by placing pit and other half on top. This will help prevent browning.

Wash and spin dry watercress. Break into smaller pieces and wrap in clean dry tea towel. Place in plastic bag, seal, and store in fridge.

Pack salad dressing, grapefruit, avocado, and watercress into a cooler bag along with salad tossers and a large nonbreakable bowl. At the picnic, toss together and serve. Makes 6 servings.

Each serving contains: 80 calories; 1 g protein; 7.25 g total fat (1.3 g sat. fat, 0 g trans fat); 6.3 g carbohydrates; 2.5 g fibre; 40 mg sodium

Source: alive #322, August 2009