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Ingredientes
- 8 c. cleaned watercress - (2 bunches)
- 4 x Valencia oranges
- 4 x hard ripe buttery avocados
- 1 Tbsp. lemon juice
- 2 Tbsp. vegetable oil Sea salt to taste Coarsely-grnd black pepper to taste
Direcciones
- Arrange watercress in shallow serving bowl.
- Cut three oranges into crosswise slices. Cut off top and bottom of an orange. Stand orange on one flattened end and pare away peel and white pith along sides. Turn orange on its side and slice. Cut slices in half and repeat with two more oranges.
- Cut avocados in half lengthwise, remove seeds, and peel. Cut each half crosswise into slices. Alternate orange and avocado slices over watercress.
- Using a sharp knife or possibly zester, remove orange zest from remaining orange and place in small mixing bowl. Squeeze about 2 Tbsp. of juice from orange into bowl and add in lemon juice. Whisk in oil and salt to taste. Add in more orange or possibly lemon juice as desired. Pour dressing over salad and top with black pepper.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 8 servings | |
| Calories 135 | |
| Calories from Fat 91 | 67% |
| Total Fat 10.14g | 13% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 517mg | 15% |
| Total Carbs 11.76g | 3% |
| Dietary Fiber 5.9g | 20% |
| Sugars 0.56g | 0% |
| Protein 2.56g | 4% |
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