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Ingredientes
- 1/3 c. orange juice
- 3 Tbsp. lemon juice divided
- 2 tsp extra virgin olive oil
- 1 tsp chopped tarragon
- 1 Tbsp. snipped chives
- 1 x garlic clove chopped Salt to taste Freshly-grnd black pepper to taste
- 1 x avocado
- 2 bn watercress
Direcciones
- Peel and section the grapefruit over a large bowl to catch the juices; cover and refrigeratethe sections. Squeeze the juice from the remaining grapefruit membranes.
- Pour off 1/3 c. of grapefruit juice from the bowl and combine it with the orange juice, 1 Tbsp. of the lemon juice, extra virgin olive oil, tarragon, chives, garlic and salt and pepper to taste.
- Cut the avocado in half and remove the pit. Peel the avocado halves then cut the avocado into slices lengthwise. Drizzle the avocado with the remaining 2 Tbsp. of lemon juice to prevent it from discoloring.
- Wash the watercress and remove any tough stems. Divide the watercress among 4 serving plates. Arrange the grapefruit sections and avocado slices on top. Drizzle the citrus dressing over the fruit and greens.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 4 servings | |
| Calories 88 | |
| Calories from Fat 65 | 74% |
| Total Fat 7.29g | 9% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 235mg | 7% |
| Total Carbs 6.43g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.28g | 2% |
| Protein 1.0g | 2% |
