WATERCRESS SALAD WITH AVOCADO, ORANGE & CHIA SEEDS
Rich in nutrients and fibre, this watercress salad is perfect on its own as a light meal or served as side dish. The watercress is paired with fresh orange, avocado, cranberries and chia seeds and dressing with citrus juice, mustard and olive oil.
Provided by Irena Macri
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- If you buy a whole bunch of watercress, simply rinse it well under cold water and shake off the excess water. Tear or cut the leaves and some of the stems and use those in the salad. Discard the tougher stems near the roots and use them up in a smoothie, soup or stew.
- Cut the orange peel away with a knife and slice the fruit into bite-sized pieces. You can repurpose the orange peel to make lovely flavoured water.
- Make the dressing next and then cut up the avocado just before serving.
- Combine the watercress with avocado and orange, and sprinkle with dried cranberries (omit for Whole30) and some chia seeds, which are full of Omega-3 fatty acids and fibre. Toss the salad with the dressing and serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 186 calories, Sugar 8.4 g, Sodium 437 mg, Fat 13.9 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 16.3 g, Fiber 5.3 g, Protein 2.7 g, Cholesterol 0 mg
AVOCADO AND WATERCRESS SALAD
Provided by Maggie Ruggiero
Categories Salad Appetizer No-Cook Picnic Low Carb Quick & Easy High Fiber Low Sodium Mother's Day Dinner Avocado Spring Summer Healthy Potluck Watercress Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield makes 6 servings
Number Of Ingredients 8
Steps:
- Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
- Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.
WATERCRESS, AVOCADO AND ORANGE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.
WATERCRESS, ORANGE, AND AVOCADO SALAD
Provided by Roberto Santibañez
Categories Salad Garlic Onion Christmas Vegetarian Quick & Easy Lime Orange Avocado Pomegranate Cabbage Watercress Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For dressing:
- Preheat broiler. Place garlic cloves on small baking sheet; broil until golden brown, about 2 1/2 minutes per side. Heat 1 teaspoon oil in heavy small skillet over medium heat. Add onion slices; cook until light brown and slightly softened, about 7 minutes per side. Finely chop garlic and onion. Whisk pomegranate juice and next 4 ingredients in small bowl. Whisk in 1/4 cup oil. Mix in onion and garlic. Season with salt and pepper. Whisk in cilantro.
- For salad:
- Cut off all peel and white pith from oranges. Cut between membranes to release segments.
- Combine cabbage, watercress, green onions, and orange segments in large bowl. Add dressing and avocado slices and toss gently to coat. Transfer salad to large platter and serve.
- *A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).
SALMON, AVOCADO, WATERCRESS & PUMPKIN SEED SALAD
This is a regular lunch or supper at casa mia, as anyone who follows me on Twitter or Instagram will recognize. I sometimes poach the salmon and keep it in the fridge just so that I can make it even faster when the need hits. I like to use wild Alaskan salmon, which accounts for the vivid hue here. (Recipe courtesy Simply Nigella)
Provided by Nigella Lawson
Categories Salad Dressings
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put the salmon fillets in a small frying pan (I use one with a 20cm / 8in diameter) and cover with cold water from the tap. Add the whole scallions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to the boil, uncovered. When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes. Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour. Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside.
- While the salmon's cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the hob. They will start jumping a little, and will darken and get a smokier taste. It doesn't take long to toast them, so don't leave the pan and, indeed, keep giving it a quick swirl. Then transfer to a cold plate.
- When you're ready to unite salmon with salad, put the watercress into a large shallow bowl (or split between 2 bowls), sprinkle with the vinegar, and toss. Now add the salmon, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish.
- Halve the avocado and remove the stone, then spoon the flesh out onto the salmon and watercress, or cut it into slices if you prefer. Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix. Scatter the remaining pumpkin seeds on top, and eat.
- MAKE AHEAD NOTE: The salmon can be cooked up to 3 days ahead. Cool for up to 1 hour, then cover and refrigerate until needed.
Nutrition Facts : Calories 691.9, Fat 40.1, SaturatedFat 6.5, Cholesterol 146.3, Sodium 269.2, Carbohydrate 12.2, Fiber 7.8, Sugar 1.3, Protein 72.3
GRAPEFRUIT AND WATERCRESS SALAD
This deceptively simple and well-balanced salad combines a variety of flavors and textures -- tart, creamy, peppery -- and comes together in a snap.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Make dressing: In a large bowl, whisk together vinegar, sugar, and oil until combined.
- Peel and cut grapefruit into segments (reserve juice for another use). Add watercress, avocado, and grapefruit to bowl with dressing. Season with salt and pepper; toss gently to combine. Serve.
Nutrition Facts : Calories 156 g, Fat 10 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g
WATERCRESS AND AVOCADO SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 6
Steps:
- Whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise. Garnish center of each salad with avocado and serve.
WATERCRESS AVOCADO SALAD
This easy-to-make salad combines slightly bitter watercress with the sweetness of apple and creaminess of avocado, giving it the perfect balance of deliciousness.
Provided by Ingrid DeHart - EatWellEnjoyLife.com
Categories Salad
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- In a large bowl combine apple cider vinegar, honey, mustard, salt and olive oil and mix well.
- Peel and grate the apple, using the big holes on a box grater.
- Put the apples into the bowl with the dressing, mix well.
- Cut the watercress into large bite size pieces.
- Add watercress to the bowl with the apples and toss to combine evenly.
- Cut the avocado into 1-inch chunks and fold gently into the salad.
- Top with fresh pepper.
- Sprinkle with hemp seeds for additional protein
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