Watercress, Avocado and Mango Salad

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 servings
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1/2 cup pink grapefruit juice, reduced to 1/4 cup

1 tablespoon honey

1 teaspoon minced shallots

1/2 teaspoon Dijon mustard

1/4 teaspoon minced garlic

1/2 cup extra virgin olive oil

1 tablespoon chopped fresh basil

Salt and pepper to taste

6-ounces fresh watercress

1 cup diced fresh mango

1 Haas avocado, cut into 6 wedges


  1. Place the grapefruit juice in a small nonreactive saucepan and cook until reduced in volume by one-half. Set aside to cool.
  2. 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.
  3. 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.