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Pink Grapefruit, Avocado, and Watercress Salad

By epicurious · From Open Recipes · 12 ingredients
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Why it works: Avocado and prosciutto work together. They rank in the top 17% of all ingredient pairs, and 17 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓

The recipe

Serves 4

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Avocado + prosciuttotop 17% of all pairs
    Aroma overlapmoderate
    Mentioned together17 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Watercress + mustardtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together293 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Grapefruit + avocadotop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together55 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Watercress + parsleytop 4% of all pairs
    Aroma overlapstrong
    Mentioned together469 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Watercress + avocadotop 5% of all pairs
    Aroma overlapstrong
    Mentioned together44 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the hazelnut

How well each one fits the dish's main ingredients (watercress, grapefruit, avocado, prosciutto, parsley, mustard, sherry):

  1. Beansbetter flavor fit
  2. Walnutbetter flavor fit
  3. Sesamebetter flavor fit
  4. Hazelnutthe original

Fit is the average pairing score against watercress, grapefruit, avocado, prosciutto, parsley, mustard, sherry. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).