Watercress is a highly nutrient dense green that is used in many cuisines. It is not as well known in parts of the United States but springtime here is when it can be foraged by cool running water and appears fresh in markets and grocery stores. Of course, in other seasons it can be grown in green houses or is imported. This peppery green is a great base for this sweet orange, cranberry and avocado salad. The addition of lemon and orange juice, olive oil, mustard, honey and chia seeds in the dressing make this salad a healthy addition to any meal. If all watercress is too spicy for you, mix other salad greens with it to mellow the taste.
For more health information about watercress, click here.
Watercress Salad with Avocado and Oranges
Makes 4 to 6 servings
4 to 6 cups watercress salad leaves or with mixed greens (rinsed and dried)
1 or two oranges depending on the size, peeled and cut into bite size pieces
2 Tablespoons dried cranberries, chopped
1 large or two small avocado(s) cut into bite sized pieces just before serving
1 to 2 Tablespoons chia seeds
2 Tablespoons fresh lemon juice
2 Tablespoons fresh orange juice
2 Tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
Kosher salt and pepper to taste
- Tear or cut off the watercress leaves down to the tender part of the stem. Discard the tougher stems or save for smoothies, soups etc. Add other salad greens if desired.
- Prepare the orange pieces and cranberries.
- Make the dressing in a jar that can be shaken.
- Prepare the avocado. In a large bowl, combine the watercress, oranges, cranberries, avocado and chia seeds. Toss the salad with the dressing and serve in the bowl or on individual plates.
Adapted from cookedandloved.com