Grapefruit, Avocado, and Watercress Salad with Tarragon-Yogurt Dressing
  • 6tablespoons low-fat plain yogurt
  • 2tablespoons mayonnaise
  • 1/4teaspoon salt
  • 1/2teaspoon finely grated onion
  • 2tablespoons chopped fresh tarragonor 2 teaspoons dried
  • 1/2teaspoon fresh lemon juice
  • Freshly ground black pepper
  • 1large pink grapefruit
  • 1bunch (1/2 pound) flat-leaf watercresswashed, trimmed, and spun dry
  • 1 avocadocut into wedges
  1. Whisk together yogurt, mayonnaise, salt, onion, tarragon, and lemon juice. Stir in a few shakes of black pepper. Refrigerate dressing for 30 minutes to meld flavors.
  2. Cut off a thin slice from both ends of the grapefruit. Place on a cutting board, then carefully cut off rind. Using a paring knife, slice between membranes to release grapefruit segments.
  3. Toss watercress with about two-thirds of the dressing. Arrange avocado slices and grapefruit segments on top of watercress. Drizzle with a little more dressing and serve.
Recipe Notes
Nutrition Facts
Grapefruit, Avocado, and Watercress Salad with Tarragon-Yogurt Dressing
Amount Per Serving
Calories 155
% Daily Value*
Cholesterol 5mg 2%
Sodium 173mg 7%
Total Carbohydrates 12g 4%
Dietary Fiber 4g 16%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 155 cal, 64% fat cal, 12g fat, 2g sat fat, 5mg chol, 4g protein, 12g carb, 4g fiber, 173mg sodium