Smoked Whitefish Salad With Avocado and Grapefruit
Ingredients
- 1/2 bunch watercress, washed, patted dry, heavy stems removed
- 1 large head of bibb or butter lettuce, washed, patted dry, leaves separated
- 1 large red grapefruit, peel and pith removed, sectioned over a bowl to catch and reserve the juices, cut into pieces
- 1 avocado, halved, pitted, peeled, sliced or diced
- 12 oz. smoked whitefish or trout, skin and bones removed, broken into bite-sized pieces
- Salt and freshly ground black pepper to taste
- 1/4 C. extra virgin olive oil
- 2 Tbs. champagne vinegar
- 2 Tbs. chopped chives
- 1/4 C. toasted pecans, chopped
Directions
Tear the watercress and lettuce into bite-sized pieces; place them in a large salad bowl. Place the grapefruit pieces on top. Toss the avocado slices with 2 Tbs. of the reserved grapefruit juice and set them aside. Add the whitefish to the salad bowl and season with salt and pepper to taste. In a small bowl, whisk together the olive oil and champagne vinegar; pour the mixture over the salad. Toss the salad well, add the avocado with the grapefruit juice, the chives and the pecans and toss again. Serve immediately.
Yield: 6 servings
