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Watercress, Pink Grapefruit, and Walnut Salad

  • Servings: 4
Watercress, Pink Grapefruit, and Walnut Salad

Photography: Yunhee Kim

Source: Martha Stewart Living


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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