Avocado and Grapefruit Salad with Sherry Vinaigrette

Ingredients

• * One 1-1/4 pound ruby red grapefruit, or 1 cup grapefruit segments

• * 2 medium-sized ripe avocados (about 1-1/4 pounds total)

• * 1 bunch watercress (about 6 ounces), washed and thick stems removed

• * 1 tablespoon almond, walnut, or olive oil

• * 1-1/2 teaspoons sherry vinegar or apple cider vinegar

• * 1/8 teaspoon seasoned salt

• * 2 to 3 drops hot pepper sauce

Directions

1. # Cut the grapefruit in half; seed them and carefully remove the segments. Reserve the shells. Cut each avocado in half; peel and pit.

2. # Divide the trimmed watercress among 4 chilled salad plates. Put an avocado half on top of each watercress nest. Divide the grapefruit segments to fill the cavities and top the avocado halves.

3. # To make the dressing, squeeze 1 tablespoon of juice from the grapefruit shells into a small bowl. Add the oil, vinegar, seasoned salt, and hot pepper sauce. Mix well with a fork.

4. # Drizzle 2 teaspoons of the dressing over each salad.