Recipe: Watercress, pink grapefruit, and walnut salad

Try this watercress, pink grapefruit, and walnut salad for a light and healthy meal. Add grilled chicken to increase the protein content!

Yield: 4 servings


For the Dressing

  • 2 ¼ Tablespoons minced ginger
  • ¼ teaspoon minced garlic
  • 1 Tablespoon fresh lime juice
  • 1 ½ teaspoons rice wine vingegar
  • ½ teaspoon Asian sesame oil
  • 1/8 teaspoon sugar
  • 3 Tablespoons extra virgin olive oil

For the Salad

  • 1 pink grapefruit
  • 8 oz watercress (about 2 bunches), thick stems removed
  • ½ cup walnuts, coarsely chopped
  • 1/8 teaspoon salt
  • Freshly ground pepper
Watercress salad graphic


  1. Make the dressing: Whisk together the ginger, garlic, lime juice, vinegar, sesame oil, and sugar in a small bowl. Gradually add the olive oil, whisking constantly until fully combined. Set aside.
  2. Remove the peel and pith from grapefruit.
  3. Holding over a medium bowl, carve out the flesh between the membranes of the grapefruit, letting the segments fall into the bowl. You should have about ¾ cup segments.
  4. Add watercress.
  5. Pour dressing over the watercress and grapefruit; toss to coat. Sprinkle with walnuts and season with salt and pepper to taste.

Nutrition Information / Amount per serving:

Calories 327
Total fat 29.5 g
Saturated fat 3.1 g
Cholesterol 0 mg

Protein 5.8 g
Total Carbohydrates 13 g
Dietary Fiber 3.3 g
Sodium 41.6 mg

For delicious recipes, nutrition tips, and to find cooking and nutrition classes, go to the Kendall Reagan Nutrition Center website. More great info is also available at the College of Health and Human Sciences Pinterest board.

Kendall Reagan Nutrition Center