Watercress, Pink Grapefruit, and Walnut Salad
- 2 1/4 tablespoons minced ginger
- 1/4 teaspoon minced garlic
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons rice wine vinegar
- 1/4 teaspoon Asian sesame oil
- 1/8 teaspoon sugar
- 3 tablespoons extra-virgin olive oil
- 1 pink grapefruit
- 8 ounces watercress (about 2 bunches), thick stems removed
- 1/2 cup walnuts, coarsely chopped
- 1/8 teaspoon coarse salt
- Freshly ground pepper
- This recipe is vegan
- This recipe is gluten-free
- Produce
- 8 ounces watercress (2 bunches)
- Garlic (1/4 teaspoon)
- Ginger (2 1/4 tablespoons)
- Pink grapefruit (1)
- Walnuts (1/2 cup)
- Condiments
- Rice wine vinegar (1 1/2 teaspoons)
- Cooking & Baking
- Olive oil, extra-virgin (3 tablespoons)
- Pepper, Freshly ground (1)
- Salt, coarse (1/8 teaspoon)
- Sesame oil, Asian (1/4 teaspoon)
- Sugar (1/8 teaspoon)
- Drinks
- Lime juice, fresh (1 tablespoon)
Preparation
Read recipe preparation on wholeliving.com
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Recipe Stats
Published December 3, 2012 (2 months ago).
19 people saved this recipe.
