Description
This joyful Watercress Salad is peppery and bright, tossed in a flavorful citrus-turmeric dressing with orange slices, creamy avocado, and red onion.
Ingredients
Scale
- 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
- 1-2 teaspoons honey ( or maple syrup)
- 1/2 clove garlic, finely minced
- 1 teaspoon grated turmeric root (or sub 1/2 teaspoon ground turmeric)
- generous pinch of salt and pepper
Instructions
- Zest. Zest the orange and set the zest aside.
- Make dressing. Whisk dressing ingredients together in a small bowl. Taste, adjusting salt, honey and sweetness to taste.
- Assemble. Arrange watercress, avocado, onion and oranges on two plates.
- Serve. Spoon dressing over salad when ready to serve.
Notes
Dressing can be made a few days ahead and stored in the refrigerator.
Watercress is a tender green; the salad is best consumed the day it is made.
Nutrition
- 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
