Avocado And Watercress Salad With Green Beans Recipe 55

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WATERCRESS AND AVOCADO SALAD



Watercress and Avocado Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 6

1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large bunches watercress, stems removed, leaves washed and well dried
2 ripe avocados, halved, seeded, and peeled

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.

AVOCADO AND WATERCRESS SALAD



Avocado and Watercress Salad image

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

1/4 cup rice vinegar (not seasoned)
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

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.

AVOCADO AND WATERCRESS SALAD WITH GREEN BEANS RECIPE - (5/5)



Avocado and Watercress Salad with Green Beans Recipe - (5/5) image

Provided by SippitySup

Number Of Ingredients 11

1 large ripe, creamy avocado, such as Hass
juice of one lemon
1 medium shallot, minced
1/2 teaspoons kosher salt, plus more for boiling water
freshly ground black pepper, to taste
2 tablespoon extra-virgin olive oil
8 oz green beans, trimmed and cut into 1″ pieces
1 cucumber, peeled, halved lengthwise, seeded and sliced thinly
1 bunch watercress, thick stems removed
1/2 cup whole mint leaves, loosely packed
lemon wedges as garnish

Steps:

  • Prepare an ice water bath; set aside. Halve, peel and pit the avocado, cutting it into 1/2″ chunks. Put the avocado into a serving bowl large enough for the finished salad. Whisk together shallot, lemon juice, salt, pepper and olive oil until well emulsified and creamy. Pour the mixture over the avocado and toss them until well coated so they do not discolor. Bring a pot of water to a boil, add salt. Blanch the green beans until tender-crisp, 4-5 minutes. Immediately transfer them to the ice-bath to stop cooking. Drain well, and add them to the bowl with the avocado, followed the cucumber slices, watercress, and mint leaves. Gently toss until the salad is evenly dressed. Season with salt and pepper and serve with additional lemon wedges.

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1 large ripe, creamy avocado, such as Hass: juice of one lemon: 1 medium shallot, minced: 1/2 teaspoons kosher salt, plus more for boiling water: freshly ground black pepper, to taste
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