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Gluten Free Side Dishes

Avocado, Watercress Salad With A Clementine Vinaigrette.

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If you’re looking for a quick and tasty recipe, which also happens to be very healthy, you’ll definitely want to give this one a test-drive. With a few simple ingredients, you can whip this up in under 10 minutes and it’s great on it’s own or paired with grilled meats / fish during the summer months when you’re outdoor having fun on the BBQ. Clementines, mandarins or your favorite oranges will work in making the dressing and you can add a bit of finely diced Caribbean Sunshine (Scotch Bonnet) if you want a little kick to it.

You’ll Need…

2 bunches of watercress (trimmed)
1 medium avocado (ripe)
3 medium clementines (juice)
1/2 teaspoon Dijon Mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
2 tablespoon red wine vinegar
1 tablespoon honey

Important! If making this recipe gluten free please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Yes the recipe is posted in the vegetarian (it’s vegan too) section, but in the image you’ll see oven roasted chicken.. the salad itself is what matters. Save the hate comments.

In a bowl (or glass jar with a lid), place all the ingredients except the watercress and avocado and whisk. If using a glass jar, shake well. Yea, it’s that simple to make the salad dressing.

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Wash, trim (off the thick stems) the water cress and set in the salad bowl. Then cut, slice and peel the avocado and top the watercress with it.

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Pour on the vinaigrette over the watercress and avocado.. you’re done! You may save back a bit of the dressing so your guests can drizzle on a bit more if they so desire.

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I’m sure you’re probably thinking that you didn’t really need a recipe for this as it’s so simple to put together.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Side Dishes Vegetarian

Avocado Grapefruit Salad

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This vibrant Avocado Grapefruit Salad is a light and refreshing dish that perfectly balances creamy, tart, and spicy Caribbean flavors. Inspired by the abundance of fruit trees in island backyards, this simple recipe brings together ripe avocados, juicy grapefruit, and a subtle kick from bird’s eye pepper. It’s an easy, no-cook option ideal for warm-weather meals or quick lunches, and it’s naturally vegan, gluten-free, and packed with nourishing ingredients. Whether you’re embracing a healthier lifestyle or just looking for something bright and satisfying, this Caribbean-inspired salad is a flavorful way to enjoy the freshness of local produce.

Avocado and grapefruit salad on a plate ready to serve

Ingredient Guide

  • Avocado: Choose ripe avocados for a creamy texture that balances the tartness of grapefruit.
  • Red Onion: Adds a mild sharpness and crunch to the salad.
  • Cilantro: Provides a fresh, herbal note that complements the citrus flavors.
  • Grapefruit: Offers a juicy, tangy sweetness that pairs well with avocado.
  • Sea Salt: Enhances the natural flavors of the ingredients.
  • Black Pepper: Adds a subtle heat and depth to the salad.
  • Bird’s Eye Pepper: Introduces a spicy kick; adjust to taste.

Shopping Made Easy

  • Avocados: Look for avocados that yield slightly to gentle pressure, indicating ripeness.
  • Red Onions: Available in the produce section; choose firm bulbs with dry, papery skins.
  • Cilantro: Look for fresh cilantro in the herb section, selecting vibrant green leaves that are not wilted.
  • Grapefruits: Choose heavy fruits with smooth, firm skins for juiciness.
  • Bird’s Eye Peppers: Available at Caribbean or international markets; can substitute with chili flakes if unavailable.

Cooking Notes from the Kitchen

  • Preventing Avocado Browning: If not serving immediately, drizzle sliced avocado with lemon juice to prevent discoloration.
  • Segmenting Grapefruit: Use a sharp knife to remove the peel and white pith, then cut between the membranes to release segments.
  • Adjusting Heat: Adjust the amount of bird’s eye pepper to suit your preferred spice level.

What makes this salad uniquely Caribbean?

The combination of fresh, tropical ingredients, like avocado and grapefruit, along with the use of bird’s eye pepper, reflects the vibrant flavors typical of Caribbean cuisine.

Can I prepare this salad in advance?

It’s best enjoyed fresh, but you can prepare the components separately and assemble just before serving to maintain freshness and texture.

Are there any substitutions for bird’s eye pepper?

If bird’s eye peppers are unavailable, you can use a small amount of finely chopped chili or a pinch of red pepper flakes as a substitute.

grapefruit salad
Print Recipe

Avocado Grapefruit Salad

Cuisine: Courses: Recipe Keys: Gluten Free Quick Meals
Difficulty: Beginner Prep Time 12 mins Total Time 12 mins
Servings: 2

Description

A quick, vegan, gluten-free salad featuring creamy avocado, tangy grapefruit, crisp onion, and a hint of Caribbean heat, accented by the heat of bird’s eye pepper, perfect for a quick, healthy meal.

Ingredients

Instructions

Video

  1. Slice the avocados into wedges. If not serving immediately, drizzle with lemon juice to prevent them from browning.

  2. Thinly slice the red onion and finely chop the cilantro.

  3. Segment the grapefruit, removing all peel and pith, and separate the segments.

  4. On a serving plate, arrange the avocado slices, grapefruit segments, and red onion.

  5. Sprinkle the chopped cilantro and bird’s eye pepper over the salad.

  6. Season with sea salt and black pepper to taste. Serve immediately and enjoy this refreshing Caribbean-inspired salad.

Note

If you’re making this recipe gluten free, be sure to go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs.

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Seafood Side Dishes Vegetarian

Shrimp, Avocado and Mango Salad.

10 Comments on Shrimp, Avocado and Mango Salad.

In the Caribbean we’re notorious for having heavy meals, not as if I’m complaining but there are times when a salad is the order of the day. Using ingredients which are important in the culinary landscape of the islands, you’ll find this salad very simple to put together and amazed by it’s unique flavors.

As a kid growing up on the islands we had several avocado (aka pear or zabouca) tress surrounding our house, so I grew up having a strong appreciation for this wonderful fruit. This will explain why you’ll see it used in so many different recipes I share.

 

You’ll Need…

3/4 lb shrimp (cooked)
1 avocado
1 mango
2 tablespoon chopped cilantro
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1/4 medium red onion
1 cup grape tomatoes (optional)
1 grapefruit

Dressing

3 tablespoon orange juice
1 chilli pepper chopped fine
1 teaspoon honey
1/4 cup olive oil
1/4 teaspoon grated ginger

Notes: I used pre-packaged shrimp which were already cleaned and cooked (steamed). Check the frozen section of your grocery store. With the mango you need one which is not fully ripe (half ripe as we say in the Caribbean)  as you need it to hold it’s shape and not fall apart when mixed with the other ingredients. Don’t cut or peel the avocado until you’re almost done assembling the salad and ready to gently toss with the dressing or it will go discolored.

Peel, wash and dice the mango. Remember there will be a hard seed in the center of the mango.

Peel and cut the grapefruit into segments. Do so but cutting off the top (stem) and bottom of the grapefruit (so it sits stable on your cutting board). Then using a sharp knife, with a sort of sawing motion, cut and discard the skin. Go deep enough to expose the flesh of the grapefruit. You will now have a ball shape with exposed juicy grapefruit. Cut the segments and gently handle them.

Wash and chop the cilantro, then slice the onion very thin and get ready to assemble everything. As I mentioned above I used frozen pre-cooked shrimp so I allowed them to thaw, then rinsed and pat dry with paper towels.

Let’s now make the dressing we’ll be using. Chop the chilli pepper (remove the seeds if you’re concerned about the raw heat) and add everything to a bowl and give it a good whisk.

Put all the ingredients (not the dressing or avocado) in a large bowl and season with the salt and black pepper. If you don’t have grape tomatoes, you can use a regular tomato, but do remove the seeds.

Add the dressing, give it a mix, then add the diced avocado. Try to be gentle from this point on as we don’t want to make the ripe avocado into a mush. Gently fold so everything gets coated in the wonderful dressing.

You’ll love the creaminess of the avocado, the wonderful fruitiness of the mango, the exciting flavors of the dressing and the shrimp will set this off! What I especially like is the ‘pop’ you get when you burst into one of the plump grape tomatoes. If you want you can chill this before adding the dressing as it will not keep after you add the dressing. There’s enough here for 5 people as a starter or 3 people as a main course for lunch. BTW..watch for the little kick from the chilli pepper we used.

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