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Watercress, pink grapefruit & nashi pear salad

  • 0:15 Prep
  • 4 Servings


  • 1 bunch watercress, washed, dried, trimmed
  • 2 (about 720g) pink grapefruit
  • 2 (about 350g) nashi pears, sliced
  • 2 teaspoons fish sauce
  • 2 teaspoons olive oil
  • Pinch of caster sugar
  • Salt & freshly ground black pepper


  • 1
    Place the watercress in a large bowl. Use a small sharp knife to peel the grapefruit and remove the white pith. Holding the grapefruit over a small bowl to catch the juice, use the knife to remove the segments, cutting close to either side of the white membranes. Reserve 2 tablespoons of the juice. Add the grapefruit segments and nashi pear to the watercress. Toss to combine.
  • 2
    Whisk the reserved grapefruit juice, fish sauce, oil and sugar together in a small jug. Taste and season with salt and pepper.
  • 3
    Drizzle the dressing over the salad and toss until well combined.

Source: taste.com.au


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