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.
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.
Try arugula, baby spinach, or a mix of baby greens if you can’t find watercress.
Absolutely. Grilled chicken, shrimp, or chickpeas make great additions for a heartier version.
That’s up to you. Keep it mild for balance, or add diced Scotch Bonnet for Caribbean heat.
It’s best assembled fresh, but the dressing can be stored for up to 1 week in the fridge.
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.
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.
Wash and trim the watercress, removing thick stems. Place in a serving bowl.
Slice the avocado and arrange over the watercress.
Drizzle with the vinaigrette just before serving. Optionally, reserve a bit of dressing to serve at the table.