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Recipe Detail Page
Avocado Salad
Spring 2017
Pretty—and a perfect accompaniment to our Cuban Chicken & Rice recipe. Have the elements ready ahead of time but don’t cut the avocado until right before you need it, to keep it from turning brown.
Serves 6 to 8
1 bunch watercress
3 tbsp (45 mL) avocado oil or olive oil
2 tsp (10 mL) lime juice
¼ tsp (1 mL) ground cumin
Salt and freshly ground pepper
3 ripe avocados
¾ cup (175 mL) thinly sliced red onion, about ½ a medium onion
2 tbsp (30 mL) chopped cilantro
1. Tear sprigs from watercress and place in a bowl. Whisk together oil, lime juice and cumin. Season with salt and pepper. Toss half of dressing with watercress and transfer to a platter. Peel and slice avocados and place over watercress. Spread onions over. Drizzle with remaining dressing and garnish with cilantro.
Serves 6 to 8
