Here’s a simple Cleansing Watercress and Citrus Salad with Turmeric Dressing. Peppery watercress, fragrant oranges, creamy avocado and fresh turmeric are all full of anti-oxidants – paired together they are delicious. And that’s not all … this bright, vibrant salad uplifts the spirit and energizes the body especially during the cold dark winter months. There is nothing like the aroma of citrus to bring a little joy into the kitchen. Take a moment to inhale and let it works its magic. It’s the little things, isn’t it? Let’s try to find them today.
Detox Watercress Citrus Avocado Salad with Turmeric Dressing
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.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 2 1x
- Category: Salad
- Cuisine: vegan
Scale
Ingredients
- 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
- Dressing:
- 2 tablesooons olive oil
- 2 tablespoons meyer lemon or lime juice
- 1 tablespoon orange zest
- 2 teaspoons honey
- 1 teaspoon grated turmeric root ( or sub 1/2 teaspoon ground turmeric)
- 1/8 teaspoon salt
- Cracked pepper to taste
Instructions
- Zest the orange and set zest aside.
- Arrange watercress, avocado, onion and oranges on two plates.
- Mix dressing ingredients together in a small bowl.
- Spoon dressing over salad when ready to serve.
I love this recipe! This salad is refreshing and light with an incredible Tumeric dressing.
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.
Thanks Suzanne! Oh shoot! Yes, next time…and often they have it at grocery stores too. 🙂
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!
Love this!Thanks, such a great idea!!!
Laura, did you roast the turmeric root whole? or was chopped up with the other veggies?
Cut the size of the carrots!