Citrus Salad

Recipe Ingredients

1/3 cup	78ml	Orange juice
3 tablespoons	45ml	Lemon juice - divided
2 teaspoons	10ml	Olive oil
1 teaspoon	5ml	Minced tarragon
1 tablespoon	15ml	Snipped chives
1		Garlic clove - minced
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Avocado
2		Watercress

Recipe Instructions

Peel and section the grapefruit over a large bowl to catch the juices; cover and chill the sections. Squeeze the juice from the remaining grapefruit membranes.

Pour off 1/3 cup of grapefruit juice from the bowl and combine it with the orange juice, 1 tablespoon of the lemon juice, 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 tablespoons 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.

Each serving: 124 calories; 100 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 15 grams carbohydrates; 3 grams protein; 2.45 grams fiber.

Source:
The Los Angeles Times, 12-26-2001

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