- 1/2 pound watercress
- 5 large butter lettuce leaves
- 1 tablespoon salad or walnut oil
- 1/3 cup raspberry vinegar or Red Wine Vinegar
- 2 teaspoons ground coriander
- 2 large grapefruit
- 1 large firm ripe avocado
- 2/3 cup raspberries, rinsed and drained
- Salt and pepper
- Discard tough stems from watercress and lettuce. Rinse greens, drain, wrap in towels, enclose in a plastic bag, and chill at least 30 minutes or up to a day.
- In a small bowl, mix oil, vinegar, and coriander. Set aside. Put chilled greens in a wide, shallow bowl.
- With a sharp knife, cut peel and white membrane from grapefruit. Hold fruit over greens and cut between inner membranes to free segments; arrange fruit on greens.
- Peel and slice avocado. Arrange slices on greens with grapefruit. Scatter raspberries onto salad; spoon oil and vinegar mixture over salad. Add salt and pepper to taste.