Serves 4 / According to recent research, regularly eating watercress significantly decreases DNA damage to cells. Pair that with the abundant antioxidants in grapefruit and avocado, and you have a refreshing and healthy late-winter salad. Prep tips: Dill may be substituted for tarragon. Top the salad with lightly toasted walnuts for added protein and healthy fats.

6 tablespoons low-fat plain yogurt
2 tablespoons mayonnaise
1/4 teaspoon salt
1/2 teaspoon finely grated onion
2 tablespoons chopped fresh tarragon, or 2 teaspoons dried
1/2 teaspoon fresh lemon juice
Freshly ground black pepper
1 large pink grapefruit
1 bunch (1/2 pound) flat-leaf watercress, washed, trimmed, and spun dry
1 avocado, cut into wedges

1. Whisk together yogurt, mayonnaise, salt, onion, tarragon, and lemon juice. Stir in a few shakes of black pepper. Refrigerate dressing for 30 minutes to meld flavors.

2. Cut off a thin slice from both ends of the grapefruit. Place on a cutting board, then carefully cut off rind. Using a paring knife, slice between membranes to release grapefruit segments.

3. Toss watercress with about two-thirds of the dressing. Arrange avocado slices and grapefruit segments on top of watercress. Drizzle with a little more dressing and serve.

PER SERVING: 155 cal, 64% fat cal, 12g fat, 2g sat fat, 5mg chol, 4g protein, 12g carb, 4g fiber, 173mg sodium