Watercress, Pink Grapefruit, and Walnut Salad

Martha Stewart Living
  • Yield Serves 4
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  • For the Dressing

    • 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
  • For the Salad

    • 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


  1. Make the dressing: Whisk together ginger, garlic, lime juice, vinegar, sesame oil, and sugar in a small bowl. Gradually add olive oil, whisking constantly until fully combined. Set aside.

  2. Remove peel and pith from grapefruit. Holding over a medium bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 3/4 cup segments). Add watercress. Pour dressing over watercress and grapefruit; toss to coat. Sprinkle with walnuts. Season with salt and pepper.

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