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This joyful Watercress Salad is peppery and bright, tossed in a flavorful Citrus-Turmeric Vinaigrette with orange slices, avocado and red onion.

This Watercress Salad is peppery and bright, tossed in a flavorful Turmeric Vinaigrette with orange slices, avocado and red onion.

Here’s a delicious Watercress Salad that we have been loving lately!  Peppery watercress, fragrant oranges, creamy avocado, red onion and a Turmeric-Citrus dressing all come together here and the flavors delight the palate.

This bright, vibrant salad not only pleases the palate, but it also uplifts the spirit during the cold dark winter months.

There is nothing like the scent of citrus to bring a little joy into the kitchen.

Joy is found in these little moments, and even on the most brutal of days, a whiff of citrus is medicine to the weary soul.

Such a gift.

What is watercress?

Watercress is an ancient, tender leafy green, part of the cruciferous family of vegetables, packed full of powerful nutrients. It has thick watery stems, tiny dark leaves, and a very pleasant peppery, bright flavor.

This Watercress Salad is peppery and bright, tossed in a flavorful Turmeric Vinaigrette with orange slices, avocado and red onion.

Amazing Health Benefits of Watercress!

  • High in vitamins and minerals- particularly vitamins A, C, and K
  • High in antioxidants
  • Lowers blood pressure
  • Supports cancer prevention
  • Helps manage blood sugar
  • Supports bone health

How to make This Watercress Salad

  1. Whisk dressing ingredients together in a bowl.
  2. Divide watercress, orange slices, avocado slices, and red onion among two plates.
  3. Spoon the flavorful dressing over top.
  4. Easy peasy!
This Watercress Salad is peppery and bright, tossed in a flavorful Turmeric Vinaigrette with orange slices, avocado and red onion.

Recipe Faqs

Can this be made vegan?

Yes, swap out the honey and use agave or maple syrup.

What protein would be good with this?

Simple baked chicken breast
Citrus Baked Salmon
This Peanut Tofu

Can the salad be tossed with the dressing?

Yes, of course, toss everything but the avocados, then add them in last.

What other things would taste good in this salad?

Pumpkin seeds, other citrus fruits like tangerines, manderins, or blood oranges, chevre, cilantro.

Enjoy this joyful little salad. May it bring you a little sunshine today.



More Salads you may like:

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watercress salad on a plate

Watercress Salad with Orange, Avocado & Red onion


Watercress Salad with Orange, Avocado and Turmeric Lime Dressing – A vibrant, peppery salad that is both energizing and gently cleansing utilizing fresh turmeric in the dressing.


  • 1 orange – zested, peeled and sliced ( or sub mandarins, blood oranges or tangelos)
  • 2 ounces baby watercress
  • 1 ripe avocado – peeled and cut into wedges
  • a few very thin slices of red onion- optional

Citrus Turmeric Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon orange zest
  • 12 teaspoons honey
  • 1/2 clove garlic finely minced
  • 1 teaspoon grated turmeric root (or sub 1/2 teaspoon ground turmeric)
  • generous pinch salt and pepper


  1. Zest the orange and set the zest aside.
  2. Whisk dressing ingredients together in a small bowl. Taste, adjusting salt, honey and sweetness to taste.
  3. Arrange watercress, avocado, onion and oranges on two plates.
  4. Spoon dressing over salad when ready to serve.


Feel free to sub agave or maple syrup for the honey if vegan.


  • Serving Size:
  • Calories: 385
  • Sugar: 13.7 g
  • Sodium: 156.8 mg
  • Fat: 31.9 g
  • Saturated Fat: 4.5 g
  • Carbohydrates: 28.9 g
  • Fiber: 10.4 g
  • Protein: 3.3 g
  • Cholesterol: 0 mg

Keywords: watercress salad, best watercress salad recipe, turmeric dressing

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  1. This makes me so sad I passed on the watercress at the International market yesterday! Next trip I am definitely trying this. It looks so refreshing.

  2. I tried fresh turmeric in your Laksa soup recipe a week or two ago. I loved it! This salad sounds amazing! I think my “I’m not hungry” 94 yr old mother will love this too!

    I bought too much tumeric root for the Laksa soup, so I roasted the leftover as follows: tumeric root, red skinned sweet potatoes, rainbow carrots, red onion, purple potatoes, rainbow mini peppers, Meyer lemon zest, pink sea salt, Pensey’s Mignonette Pepper blend, and coconut oil on bottom of pan and drizzled lightly over veggies. When it came out, I squeezed Meyer lemon juice over it and confetti bombed it with fresh chopped cilantro and parsley.

    It was good hot or cold!

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