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Picture of Pink Grapefruit, Avocado, and Watercress Salad
eastern europe lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2674 kcal 134 %
  • Fat 210 g 324 %
  • Saturated 66 g 331 %
  • Carbs 63 g 21 %
  • Fiber 22 g 87 %
  • Protein 144 g 289 %
  • Cholesterol 400 mg 133 %
  • Sodium 8334 mg 347 %
  • Calcium 3276 mg 328 %
  • Magnesium 307 mg 73 %
  • Potassium 2889 mg 61 %
  • Iron 7 mg 41 %
  • Zinc 14 mg 126 %
  • Phosphorus 2931 mg 419 %
  • Vitamin A 607 µg 67 %
  • Vitamin C 146 mg 163 %
  • Thiamin (B1) 1 mg 122 %
  • Riboflavin (B2) 2 mg 147 %
  • Niacin (B3) 11 mg 68 %
  • Vitamin B6 2 mg 138 %
  • Folate equivalent (total) 264 µg 66 %
  • Vitamin B12 4 µg 187 %
  • Vitamin D 3 µg 18 %
  • Vitamin E 35 mg 230 %
  • Vitamin K 392 µg 326 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pink Grapefruit, Avocado, and Watercress Salad

Ingredients

  • 16 shelled hazelnuts
  • bunch of watercress
  • 1 pink grapefruit
  • 1 ripe avocado
  • 8–12 slices of prosciutto
  • 8–12 wafer-thin slices of young romano (optional)
  • 1 tablespoon minced parsley
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sherry vinegar
  • sea salt and freshly ground black pepper
  • 3 tablespoons (40ml) mild-tasting extra-virgin olive oil
  • 3 tablespoons hazelnut oil

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