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Epicurious

Watercress, Pink Grapefruit, and Walnut Salad

Recipe information

  • Yield

    serves 4

Ingredients

For the Dressing

2 1/4 tablespoons minced ginger
1/4 teaspoon minced garlic
1 tablespoon fresh lime juice
1 1/2 teaspoons rice-wine vinegar
1/4 teaspoon Asian sesame oil
1/8 teaspoon sugar
3 tablespoons extra-virgin olive oil

For the Salad

1 pink grapefruit
8 ounces watercress (about 2 bunches), thick stems removed
1/2 cup walnuts, coarsely chopped
1/8 teaspoon coarse salt
Freshly ground pepper

Preparation

  1. Step 1

    Make the dressing: Whisk together ginger, garlic, lime juice, vinegar, sesame oil, and sugar in a small bowl. Gradually add olive oil, whisking constantly until fully combined. Set aside.

    Step 2

    Remove peel and pith from grapefruit. Holding over a medium bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 3/4 cup segments). Add watercress. Pour dressing over watercress and grapefruit; toss to coat. Sprinkle with walnuts. Season with salt and pepper.

  2. Fit to eat recipe

    Step 3

    (Per serving)

    Step 4

    Calories: 216

    Step 5

    Fat: 20g

    Step 6

    Cholesterol: 0mg

    Step 7

    Carbohydrate: 8g

    Step 8

    Sodium: 59mg

    Step 9

    Protein: 4g

    Step 10

    Fiber: 2g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSaladGingerHerbs & SpicesGarlicRoot VegetableVegetableLimeCitrusFruitGrapefruitWatercressLeafy GreensWalnutNutStarterMainDinnerLunchVeganVegetarianKetoDairy FreeGluten FreeEasyQuickNo-CookCookbooks
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