So it’s been a few days. I’ve been traveling with my husband to celebrate his sister’s graduation from college. It was a fun and joyous time but no laptop, wireless, or pots and pans. But I’m back now and I have some great recipes to share.
In the past week, I posted the recipes for Vietnamese summer rolls, pea & ricotta dumplings, and strawberry rhubarb crumble. These recipes were all part of an Asian themed meal (except the strawberry rhubarb which really isn’t Asian at all) we created for a good friend. But there is one recipe lacking and no meal is complete without a salad. And this one is really irresistible.
It’s very simple – just watercress and avocado. The dressing for it is amazing – balanced with a little sweetness. I’ll use it on many other salads to come. My watercress was too stemmy, I could have definitely cut off more of the stem, but it was still good. Avocado is one of my favorite foods and this salad really made it’s taste and flavor stand out.
Watercress & Avocado Salad
Adapted from Gourmet May 2008
- 1/4 cup rice vinegar
- 1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
- 1/4 cup finely grated peeled Gala apple (use small holes of box grater)
- 4 teaspoons soy sauce
- 1 teaspoon sugar
- 3 tablespoons vegetable oil
- 6 cups watercress (thin stems and leaves only; from 1 large bunch)
- 1 firm-ripe avocado
1. Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil. Dressing can be made 2 days ahead, chilled, and covered (stir or shake well before using).
2. 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. Enjoy!