Saturday, August 15, 2009

Avocado and Watercress Salad

  • 1/4 cup rice vinegar (not seasoned)
  • 1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
  • 1/4 cup finely grated peeled Gala apple (use small holes of box grater)
  • 4 teaspoons soy sauce
  • 1 teaspoon sugar
  • 3 tablespoons vegetable oil
  • 6 cups watercress (thin stems and leaves only; from 1 large bunch)
  • 1 firm-ripe avocado

Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.

Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.

Cooks' notes: ·Watercress can be trimmed 1 day ahead and chilled in a sealed bag lined with damp paper towels.
·Dressing can be made 2 days ahead and chilled, covered. Stir or shake before using.

Martha's notes:  We had this with dinner tonight and it was wonderful!   I did not have rice vinegar, but used wine vinegar in its place. Watercress is a rich source of Vit. C, Vit. A, calcium and iron.  Only four of us ate the entire bunch of watercress made into this salad, but we only needed half the dressing this recipe made to sufficiently dress the greens.  My husband even said it was quite good (and he doesn't always go for the unusual foods.)  I told him you could only get a salad like this in the finest of restaurants!