Serve this light and refreshing salad recipe from chef Emeril Lagasse with his Soft-Shell Crabs for an unforgettable meal.
Place grapefruit juice in a small non-reactive saucepan; simmer until reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; set aside to cool.
In a medium bowl, whisk together cooled grapefruit juice, honey, shallot, mustard, and garlic. Slowly whisk in olive oil until an emulsion is formed. Stir in basil and season vinaigrette with salt and pepper.
Place watercress in a large bowl along with mango and 1/4 cup vinaigrette; season with salt and pepper and toss to combine. Top with avocado slices and drizzle with more vinaigrette, if desired.