Photo: Anna Pelzer
Pink Grapefruit, Avocado, and Watercress Salad
12 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
453
Calories
5g
Protein
36g
Fat
29g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 16 shelled hazelnuts
- bunch of watercress
- 1 pink grapefruit
- 1 ripe avocado
- 812 slices of prosciutto
- 812 wafer-thin slices of young romano (optional)
- 1 tablespoon minced parsley
- 1 tablespoon Dijon mustard
- 2 tablespoons sherry vinegar
- sea salt and freshly ground black pepper
- 3 tablespoons (40ml) mild-tasting extra-virgin olive oil
- 3 tablespoons hazelnut oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes