Watercress, Avocado and Walnut Salad
- Ready In:
- 31mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 tablespoons fresh lemon juice
- 1 medium shallot, minced
- 3 tablespoons extra-virgin olive oil
- salt & freshly ground black pepper
- 1⁄2 cup walnut halves
- 2 Hass avocadoes, firm and ripe
- 2 bunches watercress, 12-ounces each, thick stems discarded
directions
- Cut each avocado into eight wedges.
- Preheat the oven to 350°. In a large bowl, combine the lemon juice and minced shallot and let stand for 10 minutes. Gradually whisk in the olive oil and season the dressing with salt and pepper.
- Meanwhile, spread the walnut halves in a pie plate and toast in the oven until golden brown and fragrant, about 6 minutes. Let the walnuts cool, transfer to a work surface and coarsely chop them.
- Lightly season the avocado wedges with salt. Add the avocado, chopped toasted walnuts and watercress to the dressing and toss well. Season the salad with salt and pepper and serve right away.
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RECIPE SUBMITTED BY
StevenHB
Hingham, Massachusetts
Without coffee, chocolate, and beer, in that order, life as we know it would not be possible