If you’re after something quick, bright, and good-for-you, this Watercress and Avocado Salad with Clementine Vinaigrette is just the thing. I whipped this one up with a few simple ingredients, and in under 10 minutes, it was ready to serve. Whether you enjoy it on its own or as a side with grilled meats or fish, this one’s a keeper, especially on warm summer days around the BBQ.
The peppery bite of fresh watercress pairs beautifully with creamy avocado slices, and the dressing brings it all together. Made with fresh clementine juice, olive oil, and a touch of Dijon mustard and honey, it’s bright, balanced, and just a little sweet. You can even add a bit of finely diced Scotch Bonnet if you want to take it up a notch.
This salad is naturally gluten-free, vegetarian, and vegan. Be sure to double-check your ingredients if you’re cooking for individuals with specific dietary needs.
Ingredient Guide
- Watercress: Offers a crisp, peppery bite and lots of nutrients. Trim thick stems before using.
- Avocado: Adds creaminess and richness to contrast the watercress.
- Clementines: Their juice gives the vinaigrette a sweet citrus base.
- Dijon Mustard: Helps emulsify the vinaigrette and adds a slight tang.
- Salt: Balances and enhances all the flavors.
- Black Pepper: Adds a gentle kick.
- Olive Oil: The foundation of the dressing, tying all ingredients together.
- Red Wine Vinegar: Provides acidity to balance the sweetness of the juice.
- Honey: Rounds out the vinaigrette with natural sweetness.
Cooking Notes from the Kitchen
- You can substitute mandarins or oranges for clementines, depending on what’s in season.
- Make the vinaigrette in a jar with a tight lid; just shake to combine.
- For a spicy version, add finely minced Scotch Bonnet or your favorite hot pepper to the dressing.
- Assemble the salad just before serving to keep the avocado from browning and the watercress crisp.
Shopping Made Easy
- Watercress is usually sold in bunches in the produce section—look for vibrant green leaves.
- Use a ripe but firm avocado so it holds its shape when sliced.
- Choose fresh clementines for the best flavor, or use bottled juice in a pinch.
- Dijon mustard, red wine vinegar, and honey are pantry staples that bring great balance to the vinaigrette.
Can I make this salad ahead?
You can prep the vinaigrette and wash the watercress in advance, but slice the avocado and dress the salad just before serving to keep everything fresh.
What’s a good substitute for watercress?
Try arugula, baby spinach, or a mix of baby greens if you can’t find watercress.
Can I add protein to make this a full meal?
Absolutely. Grilled chicken, shrimp, or chickpeas make great additions for a heartier version.
How spicy should I make the dressing?
That’s up to you. Keep it mild for balance, or add diced Scotch Bonnet for Caribbean heat.
Is this salad suitable for meal prep?
It’s best assembled fresh, but the dressing can be stored for up to 1 week in the fridge.
Watercress and Avocado Salad with Clementine Vinaigrette
Description
A bright, refreshing salad made with peppery watercress, creamy avocado, and a zesty citrus vinaigrette. Naturally vegan and gluten-free, it’s the perfect side for grilled meals or a light lunch on its own.
Ingredients
Instructions
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In a bowl or jar with a lid, combine clementine juice, Dijon mustard, salt, black pepper, olive oil, red wine vinegar, and honey. Whisk or shake to emulsify.
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Wash and trim the watercress, removing thick stems. Place in a serving bowl.
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Slice the avocado and arrange over the watercress.
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Drizzle with the vinaigrette just before serving. Optionally, reserve a bit of dressing to serve at the table.
