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🥗 California-style Grapefruit Salad with Spring Onions

135 kcal · 30 min · 4 servings

Ingredients

• 1 head lettuce
• 0.5 bunch spring onions
• 1 bunch watercress
• 1 pink grapefruit
• 1 avocado
• 100 g yogurt
• 2 tbsp lemon juice
• 0.5 tsp grated lemon zest
• 1 tbsp finely chopped parsley
• salt
• Tabasco

Instructions

1. 1. Separate the lettuce into individual leaves.
2. 2. Wash the leaves thoroughly.
3. 3. Dry the lettuce using a salad spinner.
4. 4. Tear the lettuce into bite-sized pieces if necessary.
5. 5. Clean the spring onions.
6. 6. Wash the spring onions.
7. 7. Slice the spring onions into thin rings.
8. 8. Wash the watercress.
9. 9. Remove any damaged or wilted leaves from the watercress.
10. 10. Shake the watercress dry.
11. 11. Remove the tough stems from the watercress.
12. 12. Tear the watercress into smaller pieces if necessary.
13. 13. Peel the grapefruit using a sharp knife.
14. 14. Remove the white pith and bitterness completely.
15. 15. Carefully separate the grapefruit segments from the membranes.
16. 16. Catch the released juice in a bowl.
17. 17. Squeeze the remaining grapefruit half by hand.
18. 18. Mix the collected juice with the grapefruit segments.
19. 19. Halve the avocado.
20. 20. Remove the pit from the avocado.
21. 21. Carefully separate the flesh from the skin.
22. 22. Mash the avocado flesh finely with a fork.
23. 23. Mix the avocado mash with the yogurt.
24. 24. Add the lemon juice to the mixture.
25. 25. Add the lemon zest to the mixture.
26. 26. Stir the dressing ingredients well.
27. 27. Season the dressing with salt.
28. 28. Add a few drops of Tabasco sauce.
29. 29. Finely chop the parsley.
30. 30. Fold the parsley into the dressing.
31. 31. Arrange the salad ingredients on the plates.
32. 32. Pour the dressing over the salad.

Nutrition per serving

• kcal: 135
• Protein: 3 g · Fett/Fat: 8 g · Carbs: 11 g