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🥗 Fresh Grapefruit and Avocado Salad

360 kcal · 30 min · 4 servings

Ingredients

• 1200 g grapefruit (4 grapefruits)
• 400 g ripe avocado (2 ripe avocados)
• 2 spring onions
• 2 tsp cardamom pods
• 0.5 lemon
• 3 tbsp olive oil
• 2 tbsp honey
• 1 pinch allspice
• salt
• pepper
• 40 g watercress (1 handful)

Instructions

1. 1. Use a sharp knife to peel the grapefruits completely, removing both the outer skin and the white inner pith.
2. 2. Carefully cut out the grapefruit segments by slicing between the membranes.
3. 3. Catch the dripping juice directly in a small bowl.
4. 4. Cut the avocados in half and remove the pit.
5. 5. Peel the avocado halves and cut the flesh into slices about one centimeter wide.
6. 6. Wash the spring onions and slice them into thin, diagonal rings.
7. 7. Crush the cardamom pods or seeds finely using a mortar.
8. 8. Squeeze half of the lemon to extract the juice.
9. 9. Mix the collected grapefruit juice with two teaspoons of lemon juice.
10. 10. Add the crushed cardamom, oil, honey, and ground pimento berries.
11. 11. Season the dressing to taste with salt and pepper.
12. 12. Remove the thick lower stems from the watercress.
13. 13. Wash the watercress thoroughly and dry it well.
14. 14. Roughly chop the watercress.
15. 15. Toss the watercress with about one-third of the prepared dressing.
16. 16. Arrange the avocado slices, spring onions, grapefruit segments, and marinated watercress on plates.
17. 17. Drizzle the finished salad with the remaining dressing.

Nutrition per serving

• kcal: 360
• Protein: 3 g · Fett/Fat: 25 g · Carbs: 25 g