A vibrant vegan and Whole 30-friendly ruby-red grapefruit and avocado salad with watercress, parsley, and a creamy pepita green goddess dressing.
- 1/4 cup raw, hulled pepitas *see note
- 1 medium shallot, chopped
- 1/3 cup chopped parsley
- 1/3 cup chopped cilantro
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/3 - 1/2 cup water, as needed to thin dressing
- sea salt, to taste
- fresh ground black pepper, to taste
- 2 ruby red grapefruits, supremed
- 1 bunch watercress, chopped
- 1/2 cup parsley leaves, chopped
- 2 just-ripe avocados, sliced 1/2-inch thick
- sea salt, for finishing
- fresh ground black pepper, for finishing
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To make the dressing, combine pepitas, shallot, herbs, olive oil, and lemon juice with 1/3 cup water in the pitcher of your blender. Blend until very smooth, adding a few more tablespoons water as needed. Add sea salt and pepper to taste.
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To make the salad, toss watercress and parsley with 1 tablespoon dressing and a pinch each sea salt and pepper. Arrange on a platter, and layer with grapefruit segment and avocado slices. Drizzle with dressing (you'll have quite a bit leftover), and finish with a pinch of sea salt and pepper.
The dressing is most easily made with a high power blender. If you don't have one on hand, soak pepitas in cold water for 6 or so hours beforehand, then drain, rinse, and blend as usual in a standard blender.