Diabetic Diet: Appetizers/Starts, Avocado and Grapefruit Salad with Sherry Vinaigrette

Often, unique ingredient salads are the great unknown. This great unknown is usually something that the majority of people (outside of “foodies”) care not to try and stay away from. This recipe is just such a recipe, but if you’re feeling rebellious and want to try something new, your taste buds will be rewarded for your courage – it’s amazingly delicious and refreshing!

Prep time: 20-30 minutes or so

Serves: 4

Ingredients:

-          One and ¼ ruby red grapefruit (or about one cup of grapefruit segments)

-          Two medium-sized avocados, ripe

-          One bunch (about six ounces) of watercress, washed and with thick stems removed

-          One tablespoon of almond, olive or walnut oil

-          One and ½ teaspoons of sherry vinegar (or apple cider vinegar if you’d prefer)

-          1/8 of a teaspoon of seasoned salt

-          Two to three drops of hot pepper sauce

Directions:

1. Cut the grapefruit into half and seed them, carefully removing the segments (Save the shells).
2. Cut each avocado in half, peeling and removing the pit.
3. Divide the trimmed watercress amongst four chilled salad plates.
4. Put an avocado half on top of each watercress bunch.
5. Divide the grapefruit segments so they fill the cavities and top the avocado haves.
6. For the dressing, squeeze one tablespoon of juice from the grapefruit shells you saved earlier into a small bowl.
7. Add in the oil, seasoned salt, hot pepper sauce and vinegar.
8. Mix well with a fork or mixing spoon.
9. Drizzle about two teaspoons of dressing over each salad.
10. Serve and enjoy!