Friday, August 1, 2008

Avocado and WaterCress Salad

This salad recipe is from Gourmet. According to them, the secret ingredient for the delicious sauce is grated apple. You could never guess it from a bite of this dressing, since it's not at all sweet or fruity, just perfectly balanced and lip-smackingly delicious. Its slight pulp extends the unctuous richness of avocado and complements the clean assertiveness of watercress.

Watercress can be trimmed 1 day ahead and chilled in a sealed bag lined with damp paper towels. But if you can't find watercress greens that you use to make any favorite salad can also be used just as effectively.

Dressing can be made 2 days ahead and chilled, covered. Stir or shake before using. Be careful not to use all of the dressing, add just a little bit at a time, and check to see if you need to add more. Otherwise the taste can be very overpowering.



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.

Makes 6 servings
Per serving:
Calories: 125
Fat: 12 g
Carbs: 5 g
Protein: 2 g
Fiber: 3 g

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