Cooking Instructions
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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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