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Grapefruit Watercress Avocado Salad

  • Author: Joy the Baker
  • Prep Time: 20
  • Total Time: 20 minutes



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


  1. To make the salad, in a large bowl lightly toss together watercress, grapefruit, shallots, cilantro, parsley, pistachios, boiled egg slices, and avocado.
  2. 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!


  • Serving Size: 4