This grapefruit and watercress salad shows off tart winter citrus and peppery watercress to spectacularly stunning effect. Also exceptionally easy to take to work for lunch.
This grapefruit and watercress salad recipe showcases winter citrus in stunning—and stunningly healthy—fashion. Sweetly tart ruby red grapefruit, peppery watercress, crisp radishes, and satisfyingly crunchy pistachios are tossed in a zingy ginger dressing. Certain to boost your mood on even the dreariest of winter days. The salad is gorgeous when arranged in layers in a glass jar to take to work, as in the photo above, although you can instead simply make the recipe in a bowl. It also handily makes just enough salad for a single serving although we dare say you’re going to be so smitten with his salad you may just decide to multiply the ingredients and make an entire week’s worth of salads all at once and stash them in the fridge to take to work day after day after day.–Angie Zoobkoff
How To Make A Salad That Satisfies
We know the biggest complaint about salads is that sometimes—oftentimes, actually—they simply don’t satisfy the appetite. Truth be told, this salad is rather modest in terms of portion size. So consider doubling the salad ingredients or adding some leftover cooked chicken, shrimp, or salmon for something that has a touch more sustenance.
Grapefruit and Watercress Salad Recipe
- Quick Glance
- 25 M
- 25 M
- Serves 1
- Thai Dressing Recipe
- 1 scallion (white and green parts), thinly sliced
- 3 ounces (85 grams) segmented ruby red grapefruit (about 1 small grapefruit)
- 1 ounce (28 grams) radish, very thinly sliced (about 3 small or 1 large radish)
- 3/4 ounce (21 grams) watercress or arugula leaves (about 1 cup)
- 2 tablespoons pistachios (about 20 pistachios)
- 1. Place 1 to 2 tablespoons Thai dressing in the bottom of a glass pint jar or other resealable container. Add the scallion, followed by the grapefruit, then the radish, watercress, and pistachios. Seal the jar tightly and refrigerate for up to a couple days.
- 2. When ready to serve, shake the jar or container several times to evenly distribute the dressing or simply remove the lid and empty the salad into a bowl, allowing the dressing to drizzle over everything.
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