Grapefruit and Kiwi Salad

Serving size:
 4 Servings


    • 2
    • grapefruit (large)
    • 1⁄4 c
    • walnut oil (any neutral oil would also work)
    • 2 t
    • Dijon mustard
    • 1 t
    • garlic (minced)
    • salt
    • pepper
    • 1 bn
    • watercress (washed and patted dry)
    • 3
    • kiwi (peeled and thinly sliced)
    • 1⁄4 c
    • Pecorino Romano (thinly shaved with a peeler)
15 minutes
Ready in
15 minutes


Baby spinach or butter lettuce would also go great in this unexpected salad.

Adapted from Nicole Routhier's Fruit Cookbook.


Supreme each grapefruit by slicing off the top and bottom ends. With a sharp knife, slice off the entire peel. Carefully cut each segment free by slicing between the segment and the membrane on each side. Do this over a bowl to catch any juices.

Whisk 1/4 cup of the collected juices with the walnut oil, mustard, garlic, and salt and pepper to taste, until well-combined.

Place the watercress in a large bowl, and toss with half the dressing. Transfer to a serving dish, and top with the grapefruit segments and kiwi slices. Drizzle with the remaining dressing. Garnish with the Pecorino, and serve.


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