WATERCRESS, CHAYOTE, PAPAYA, AND AVOCADO SALAD
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place some the dressing in a large bowl and gently toss the watercress with the dressing, lightly shaking off excess. Remove to a serving dish. Toss the chayote with some dressing and add on top of the watercress. Repeat this process with the papaya, and then the avocado, tossing them in the remaining dressing. Season with salt and pepper and top with fried plaintain slivers.
- In a glass jar with a tight-fitting lid, add all the ingredients and shake vigorously to blend. Refrigerate until ready to use.
AVOCADO SALAD WITH LEMON, BACON AND WATERCRESS
Provided by Tyler Florence
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Lay the bacon in a saute pan and bake for 15 minutes, until crispy. Transfer the bacon to a plate lined with paper towels and let it drain for a couple of minutes.
- Scoop out each half of the avocado using an oversized spoon and arrange on a platter. Scatter the watercress over the avocado and crumble the bacon over the top. Drizzle with the lemon juice and olive oil and sprinkle with salt and pepper.
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.
AVOCADO, WATERCRESS AND GRILLED PINEAPPLE SALAD
Provided by Amanda Freitag
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine the olive oil and lime juice and season with salt and pepper. Add the avocados and red onions to the bowl and gently coat with the lime dressing. Set aside.
- Prepare a grill (or griddle) for medium-high heat. Grill the pineapple slices until grill marks appear, about 2 minutes each side.
- To assemble the salad, start with the watercress, then alternate the avocado and red onion mixture with the grilled pineapple. Drizzle the remaining dressing over the salad. Sprinkle the cilantro leaves on top.
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 AND MANGO SALAD
Steps:
- Place the grapefruit juice in a small nonreactive saucepan and cook until reduced in volume by one-half. Set aside to cool.
- In a medium bowl, combine the cooled reduced grapefruit juice, honey, shallots, mustard and garlic and whisk to blend. While continuing to whisk, add the oil in a slow, steady drizzle until fully incorporated. Stir in the basil and season with salt and pepper to taste.
- In a large salad bowl, combine the watercress, mango, and 1/4 cup of the vinaigrette. Season lightly with salt and pepper and toss to combine. Serve salad with grilled seafood, simple grilled fish, or chicken, drizzled with extra vinaigrette if desired.
PINK GRAPEFRUIT, AVOCADO, AND WATERCRESS SALAD
Provided by Skye Gyngell
Categories Salad Citrus Fruit Pork Vegetable Appetizer Side Roast Grapefruit Ham Avocado Prosciutto Watercress Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 13
Steps:
- Dressing:
- First make the dressing. Combine the mustard and sherry vinegar in a bowl and add a pinch each of salt and pepper. Whisk in the olive oil, followed by the hazelnut oil to emulsify, then set aside.
- Salad:
- Preheat the oven to 350°F (180°C). Place the nuts on a baking sheet and roast in the middle of the oven for 3 to 4 minutes to warm and release their flavor. Turn into a cloth and rub gently to remove the skins, then roughly chop the nuts.
- For the salad, wash the watercress and gently pat dry. Peel the grapefruit, removing all the pith, then cut out the segments over a large bowl to catch the juice as well as the segments. Halve, pit, and peel the avocado, then cut into slices, similar in size to the grapefruit. Add to the grapefruit with the watercress and toss gently with your fingers to mix.
- If the dressing has separated on standing, give it a whisk, then drizzle half of it over the salad and toss lightly, so you don't break up the avocado or grapefruit. Taste and adjust the seasoning.
- Arrange the salad on a plate, interleaving the prosciutto slices and romano if using, with the watercress, grapefruit, and avocado. Sprinkle with the minced parsley and drizzle over the remaining dressing. Finally, scatter over the hazelnuts and serve.
CUBAN AVOCADO, WATERCRESS, AND PINEAPPLE SALAD (ENSALADA DE AGUACATE, BERRO, Y PIñA)
Provided by Maricel Presilla
Categories Salad Side Christmas Lunch Tropical Fruit Pineapple Avocado Watercress Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preparing the Watercress
- Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.
- Broiling the Pineapple
- Preheat the broiler. Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown. Let cool, then cut into 1-inch cubes. Set aside.
- Preparing the Dressing
- Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.
- Peeling the Avocado
- Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.
- Assembling the Salad
- Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter.
- Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with the slivers of red onion and serve immediately.
More about "avocado and watercress salad recipes"
GEM AVOCADO AND WATERCRESS SALAD - THE DEVIL WEARS SALAD
From thedevilwearssalad.com
5/5 (24)Total Time 20 minsCategory SaladCalories 224 per serving
- Cut the avocado in half, peel off the skin and discard the stone. Slice each half vertically into thin slices.
- In a small mixing bowl, add the ponzu sauce, rice vinegar, olive oil and sesame oil.Whisk until well combined.
- In a medium sized mixing bowl, add the watercress and ½ the ponzu salad dressing. Season with pepper to taste and toss.
AVOCADO, WATERCRESS AND PECAN SALAD - PATI JINICH
From patijinich.com
4.5/5 (6)Servings 4-6Cuisine MexicanCategory Salad
- Heat a comal or saute pan over medium heat. Once hot, add the pecans and toast for a couple minutes, flipping a few times. Remove from the heat. When cool enough to handle, coarsely chop and set aside.
- On the same heated comal or pan, toast the garlic clove in its husk for about 8 to 10 minutes, flipping every once in a while until charred and softened. Then, toast the gaujillo and arbol chiles for about one minute per side, until completely toasted but not burnt. Finally, toast the sesame seeds for a minute or two, stirring, until lightly browned.
- Break the toasted chiles into pieces, place them into a food processor and pulse until ground. Add the sesame seeds and pulse until finely ground. Add garlic clove, salt, honey, vinegar, lime juice, and olive oil and vegetable oil, and process until smooth. Set aside.
- In a salad bowl, place the watercress. Pour in some of the vinaigrette and toss to moisten the leaves. Incorporate the avocados and pecans, drizzle in the rest of the vinaigrette and gently toss. Garnish with the scallions and serve.
WATERCRESS, ORANGE, AND AVOCADO SALAD RECIPE | BON …
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- 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.
- 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.
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