Avocado, Grapefruit and Watercress Salad

The preparation of this salad is much more easily done than described.
Do not let the instructions put you off, the rewards exceed the effort.

line2.gif (1141 bytes)

2 ripe Haas avocados            1 grapefruit           1 bunch watercress

2T (approx.) grapefruit juice or 4T Green Goddess Dressing

line2.gif (1141 bytes)

Score the rind of the grapefruit in quarters. Begin at the stem end. Hold the knife steady in one hand and rotate the grapefruit until you return to the stem. Revolve the grapefruit turn and repeat. Take care not to cut too deep. Remove the peel with your fingers. Carefully poke a finger into the center cavity. Place the fingers of the other hand opposite and gently pry until you can insert the fingers of both hands. Pull the grapefruit in two. This will loosen the membrane of the four top segments.

To section the grapefruit insert the blade of a sharp paring knife lengthwise directly below the membrane of the top segment and close to the center. Slice to the center, taking care to cut to all the way the ends of the segment. With a thumb and index finger lightly pull the membrane past the thick edge of the segment as far as it will go. Gently detach it. With a sharp knife carefully separate the segment from the bottom membrane. Place the peeled segment on a dish. Pull the remaining membrane away with your fingers, which will loosen the membrane beneath it. Repeat until all segments are peeled. Reserve all juice.

Place an avocado lengthwise on a cutting board. Hold it down with the flat of the hand. Use a sharp butcher’s knife held horizontally in the other hand to cut through the stem end until the blade touches the seed. Hold the knife firmly against the seed and rotate the avocado with the free hand until the avocado is severed. Remove the knife. Give the avocado a gentle twist to separate the halves. Remove the seed by striking it hard in the center with the sharp edge of the knife. A gentle twist will free it. Remove the peel with your fingers. Take care not to bruise the flesh. Repeat with the other avocado. Slice each half lengthwise into four pieces.

Make a nest of watercress on 4 salad plates. Nestle on top alternate slices of avocado and grapefruit. Drizzle with grapefruit juice or Green Goddess Dressing.

line2.gif (1141 bytes)

A less elegant but no less tasty way to make this salad

Cut the grapefruit in two at its equator. Use a sharp paring knife to remove each segment from the membrane with three deep strokes: one on the left from the center to the rind, one on the right from the center to the rind, and one right to left against the rind. Take care not to puncture the rind or membrane. Remove the segments with a teaspoon. Reserve juice.

Put the watercress in a salad bowl. Cut each avocado slice into two or three pieces. Place them and the grapefruit on top of the cress. Drizzle with grapefruit juice or Green Goddess Dressing and gently toss.

line2.gif (1141 bytes)

BACK