Ready to create a salad that’s as beautiful as it is delicious? This Watercress, Avocado, and Grapefruit Salad is a true work of art on a plate. The peppery bite of fresh watercress provides the perfect canvas for rich, creamy avocado and bright, juicy grapefruit segments. What truly elevates this dish is the elegant Japanese-inspired dressing, featuring mirin—a sweet rice wine that brings a subtle, clean flavor that ties everything together. It’s the perfect sophisticated side for a special dinner or a light, refreshing main course.
Ingredients
• For the Salad
• 1/2 bunch watercress, about 16 stems
• 2 ripe avocados
• 1 to 2 large grapefruits
• 1 tsp / 5 mL toasted sesame seeds
• For the Mirin Vinaigrette
• 2 tbsp / 30 mL fresh grapefruit juice
• 2 tbsp / 30 mL mirin
• 2 tsp / 10 mL rice vinegar
• 1/2 tsp / 2 mL tamari or soy sauce
Instructions
1. Wash the watercress and spin or pat it completely dry. Artfully arrange 4 stems on the top third of four individual serving plates.
2. Cut the avocados in half lengthwise and remove the pits. Scoop the flesh out in one piece using a large spoon. Place each half cut-side down and slice it thinly lengthwise, leaving the narrow end intact. Gently press down and push at a 45-degree angle to fan the slices out. Place one avocado fan on each bed of watercress.
3. To supreme the grapefruit, slice off the top and bottom. Stand it on a cutting board and carefully slice away the peel and white pith. Working over a bowl to catch the juice, cut along the membranes to release each segment. Reserve the remaining grapefruit core.
4. Garnish each plate with 4 grapefruit segments, arranging them decoratively around the avocado.
5. To make the dressing, squeeze the juice from the reserved grapefruit core into the bowl with the collected juice. Add the mirin, rice vinegar, and tamari, then stir to combine.
6. Just before serving, spoon about 1 tbsp / 15 mL of dressing over each salad and sprinkle with toasted sesame seeds.
Nutritional Information
• Per serving: 216 calories, 3 g protein, 16 g fat, 16 g carbohydrate, 6 g dietary fibre, 48 mg sodium, 729 mg potassium, 34 mg vitamin C.
Pro Tips
• For a heartier main course, simply double the amount of watercress to create a fuller base for the toppings.
• Don’t waste the grapefruit! After segmenting the fruit, squeeze the remaining pulp and membranes over a bowl to get fresh juice for the dressing.
• To prevent the avocado from browning, prepare and fan it just before you are ready to assemble and serve the salads.
• If you don’t have mirin, you can substitute dry white wine or rice vinegar, adding an extra 1/2 teaspoon of sugar to mimic its subtle sweetness.
FAQ
Q: How can I add more protein to this vegetarian salad
A: To make this a more substantial and protein-rich meal, consider adding a cup of cooked and chilled edamame, a handful of toasted almonds or pistachios, or some crispy baked tofu. These additions will complement the existing flavors beautifully.
Q: What can I use instead of watercress
A: If you can’t find watercress or prefer a milder flavor, you can easily substitute it with baby arugula for a similar peppery note, or use a mix of baby spinach and romaine for a less bitter, crisp base.
Q: Can I prepare this avocado grapefruit salad ahead of time
A: It’s best to assemble this salad just before serving to keep the avocado green and the watercress crisp. However, you can prepare the components in advance: wash and dry the watercress, supreme the grapefruit, and mix the dressing. Store them in separate airtight containers in the refrigerator for up to 24 hours. Slice and fan the avocado right before you plate.
Q: Is this watercress salad recipe vegan and gluten-free
A: Yes, this salad is naturally vegan. To ensure it is also gluten-free, simply use tamari instead of soy sauce in the dressing, as tamari is typically brewed without wheat.
