Ingredients
Scale
For the Salad
- 1 bunch watercress
- 1 pink grapefruit, peeled and segmented
- 1 small shallot, thinly sliced
- 1 small handful fresh cilantro leaves, coarsely chopped
- 1 small handful fresh parsley leaves, coarsely chopped
- 1/2 cup coarsely chopped pistachios
- 2 hardboiled eggs, sliced
- 1 ripe avocado, sliced
- sea salt
- freshly cracked black pepper
For the Dressing
- 1 tablespoon minced fresh ginger
- 2 tablespoons coconut oil, melted
- 2 teaspoons raw honey
- juice of 1 lime
- sea salt and freshly cracked black pepper, to taste
Instructions
- To make the salad, in a large bowl lightly toss together watercress, grapefruit, shallots, cilantro, parsley, pistachios, boiled egg slices, and avocado.
- In a small bowl, or jar with a tight-fitting lid, whisk or shake together ginger, coconut oil, honey, lime juice, salt, and pepper. Whisk or shake until emulsified. Drizzle over salad. Toss and enjoy!
Nutrition
- Serving Size: 4