Grapefruit Avocado And Watercress
Salad Recipe

This grapefruit avocado and watercress salad is a fat burner and a great addition to any recipe for high blood pressure.  Grapefruit is an excellent source of potassium and potassium help with the management of your blood pressure.  Know that grapefruit and grapefruit juice can interact with your blood pressure medication, so if you love this fruit tell your doctor.


Grapefruit has a compound that helps to regulate insulin, a fat-storage hormone.  As an added bonus the avocado beefs up the greens and makes you feel satisfied.  Fits into any diet that is part of recipes for high blood pressure that is very low in salt.


This dish was served at a party I attend and I asked for the recipe knowing that it would fit into any diet or treatment of high blood pressure.  Of course I tried it at home and found it to be very satisfying.


The Making Of Grapefruit Avocado And Watercress Salad 

Makes 6 servings

Prep time: 15 minutes

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4 large grapefruits7 tablespoons extra-virgin olive oil
1/2 cup organic raw cane sugarFreshly ground white pepper
2 teaspoons red-wine vinegar2 bunches watercress, tough stems trimmed
1/2 teaspoons Dijion mustard1 small clove garlic, minced
1 tablespoon minced fresh mintDash coarse sea salt
2 large ripe but firm Hass avocados, pitted, peeled and cut into 1/2 inch cubes

Using a serrated knife, cut a disc off the top and bottom of two grapefruits, exposing flesh.


Set each on end and cut downward, following contours of the fruit to remove all skin and pith.  Then cut each into four even rings and place on a parchment-lined platter.


Warm a large nonstick skillet over high heat.  Add sugar to a bowl, dredge the grapefruit slices in sugar, and move them back to platter.


When skillet is pipping hot, pan fry slices for 2 minutes on each side, until they are golden and caramelized.  With a spatula, transfer slices back to the platter and refrigerate until cold.


Juice the remaining grapefruits and pour that juice into a small saucepan.  Bring to a boil, then lower the heat to simmer reducing juice to 3 tablespoons in 8 to 10 minutes.


Immediately transfer the juice to an upright blender and set aside to cool.


Make the vinaigrette by adding vinegar, mustard, garlic, mint and 1/2 teaspoon of salt to blender.  Slowly add olive oil while blender is on.


Optional:  Add salt and pepper to taste.


Combine watercress, avocado and enough vinaigrette to lightly coat salad in a large bowl.  Gently toss and serve with two grapefruit slices, one on each plate.


Per serving:  389 calories, 48 grams carbohydrate, 0 milligrams cholesterol, 23 grams fat, 4 grams protein, 256 milligrams sodium.


Note:  Only 3 grams of the total fat in this dish are the bad saturated fat.


Additional Grapefruit Avocado and Watercress Salad Information - Why you need grapefruit:  Eating half a grapefruit before each meal may help you lose weight.  You can also peel and segment, cut into chunks and add to spinach salad.  It is also great with shrimps.






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