RECIPE
9 INGREDIENTS3 STEPS10MIN

Avocado, Watercress Salad with a Clementine Vinaigrette

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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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If you’re looking for a quick and tasty salad, you’ll definitely want to give this one a test-drive. With a few simple ingredients, you can whip this up in under 10 minutes. It’s great on its own or paired with grilled meats or fish during the summer months when you’re outdoor having fun on the BBQ.

10MIN

Total Cooking Time

9

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
3
Medium Clementines
1/3 cup
2 Tbsp
Red Wine Vinegar
1 Tbsp
1/2 tsp
Dijon Mustard
1/4 tsp
1/4 tsp
Freshly Ground Black Pepper
2 bunches
Watercress
1
Medium Ripe Avocado , sliced
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Directions

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Step 1
Begin by squeezing the juice of the Clementines (3) into a bowl. Place Olive Oil (1/3 cup) , Red Wine Vinegar (2 Tbsp) , Honey (1 Tbsp) , Dijon Mustard (1/2 tsp) , Salt (1/4 tsp) , and Freshly Ground Black Pepper (1/4 tsp) and whisk. If using a glass jar, shake well.
Step 2
Wash and trim off the thick stems from the Watercress (2 bunches) and set in the salad bowl. Top the watercress with the Avocado (1) .
Step 3
Pour on the vinaigrette over the watercress and avocado and you’re done! You may save back a bit of the dressing so your guests can drizzle on a bit more if they so desire. Serve alone, or as a side salad like I did.

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