Watercress is a leafy green that’s eaten just like spinach. Apparently, it’s one of the oldest leafy greens eaten by humans. It’s easy to prepare and tasty.
This avocado and watercress salad was adapted from Epicurious.
- 1/4 cup grated firm-ripe pear, doesn’t have to be peeled
- 1 tablespoon grated onion or shallot
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons honey
- 3 tablespoons olive, grapeseed, or other oil
- 1 bunch watercress (about 5-6 cups unbunched), rinsed
- 1 firm-ripe avocado, cut in quartered, peeled, and then sliced thinly
- A smattering of blue cheese
In a medium mixing bowl, combine all the dressing ingredients and whisk until mixed. In a large bowl, toss the dressing with the watercress. Serve on plates and top with avocado slices and a tiny bit of blue cheese (not too much, otherwise creaminess will overwhelm the salad.
Serves 4 as an appetizer salad.