• 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


    Cut the grapefruit in half; seed them and carefully remove the segments. Reserve the shells.
  1. 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.

Recipe Yield: Yield: 4 servings Serving size: 1 salad with 2 tsps dressing

Nutritional Information Per Serving:

Calories: 176
Fat: 15 grams
Sodium: 65 milligrams
Protein: 3 grams
Carbohydrates: 12 grams

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Diabetic Exchanges

1 Fruit, 3 Fat

Book Title: The New Family Cookbook for People with Diabetes