Recipe courtesy of Emeril Lagasse
Recipe courtesy of Emeril Lagasse
Watch how to make this recipe.
Watercress, Avocado and Mango Salad
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- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 253
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 310 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 253
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 310 mg
Ingredients
Directions
- Place the grapefruit juice in a small nonreactive saucepan and cook until reduced in volume by one-half. Set aside to cool.
- In a medium bowl, combine the cooled reduced grapefruit juice, honey, shallots, mustard and garlic and whisk to blend. While continuing to whisk, add the oil in a slow, steady drizzle until fully incorporated. Stir in the basil and season with salt and pepper to taste.
- In a large salad bowl, combine the watercress, mango, and 1/4 cup of the vinaigrette. Season lightly with salt and pepper and toss to combine. Serve salad with grilled seafood, simple grilled fish, or chicken, drizzled with extra vinaigrette if desired.
