Make sure you scroll down to see the Avocado and Watercress Salad recipe. Fish Dip will be available at all locations this week.
Martha and Cyndi
Regular Share
Green Beans, FL
Broccoli
Carrots
Celery, FL
Lettuce, FL (2 heads)
Mushrooms
Russet Potatoes
Zucchini, FL
Watercress, FL
Hass Avocados
Apples
Asian Pears
Tangerines (Cutler Bay gets navel oranges)
Bananas
Fruit Share
Honeydew
Blueberries
Lemons
Pineapple
Avocado and Watercress Salad
- 1/4 cup rice vinegar (not seasoned)
- 1 tablespoon grated sweet onion such as Vidalia (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 (or alternate sweetener)
- 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: I served this, telling my family they could only get a salad like this in the finest of restaurants! It looks gourmet... take a picture! My husband (who doesn't typically go for the unusual foods) even said it was quite good. 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. I have also made it using other varieties of apple.
