Avocado, Orange and Watercress Salad
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| Avocados from Mexico makes salads sing! Make a sensational summer salad with these tasty ingredients! |
Time
prep 0:15
total 0:15
Ingredients
Salad
| 2 | fully ripened avocados from Mexico, halved, pitted, peeled and sliced | | 4 cups | loosely packed watercress sprigs | | 1/4 cup | toasted slivered almonds | | 2 | navel oranges, peeled and segmented | | 1 lb. | cooked md. to lg. peeled, deveined shrimp or | | 2 cups | diced cooked chicken | | 4 | hearts of palm, quartered lengthwise (from a 14.10-ounce jar), optional |
Dressing
| Citrus Vinaigrette (recipe below) |
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Instructions
In a bowl, combine 3 tablespoons of the Citrus Vinaigrette with the watercress; toss and divide among four plates. Sprinkle almonds on top. Arrange avocado and orange slices, shrimp and hearts of palm on greens; drizzle with some of the dressing. Pass the remaining dressing.
Citrus Vinaigrette:
In a small saucepan, simmer 1cup orange juice until reduced to about 2/3 cup; set aside to cool. In a blender, combine 1/4 cup lemon juice, 1/4 cup white vinegar, 1 tablespoon honey, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Add the cooled orange juice and blend. With the motor running, gradually add 1/2 cup canola or other vegetable oil and blend until combined.
Author's Comments
Adapted from Chef Richard Sandoval, New York, Mexico and Dubai.
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avocado salad, watercress salad