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Watercress and Avocado salad with Clementine Vinaigrette

Watercress and Avocado Salad with Clementine Vinaigrette

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.
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Prep Time 10 minutes
Total Time 10 minutes
Course: Chris's Kitchen, Seasonal Recipes, Side Dishes, Summer Recipes, Vegan
Cuisine: Fusion
Ingredients Method

Ingredients
  

  • 2 bunches watercress trimmed
  • 1 medium avocado ripe, sliced
  • 3 clementines juiced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey

Method
 

  1. 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.
    Halved clementine's on a cutting board with a whisk and honey nearby
  2. Wash and trim the watercress, removing thick stems. Place in a serving bowl.
  3. Slice the avocado and arrange over the watercress.
    Watercress and avocado in a white serving dish next to two pieces of roasted chicken
  4. Drizzle with the vinaigrette just before serving. Optionally, reserve a bit of dressing to serve at the table.
    Vinaigrette and two slicces of clemntine on top of salad in a white serving dish with two pieces of roasted chicken

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