* 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

# Cut the grapefruit in half; seed them and carefully remove the segments. Reserve the shells. Cut each avocado in half; peel and pit.
# 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.
# 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.
# Drizzle 2 teaspoons of the dressing over each salad.

Nutritional Facts

Calories: 176
Protein: 3 g
Sodium: 65 mg
Cholesterol: 0 mg
Fat: 15 g
Carbohydrates: 12 g
Exchanges: 1 Fruit, 3 Fat

Serving Size

4