Begin by squeezing the juice of the
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)
Freshly Ground Black Pepper (1/4 tsp)
and whisk. If using a glass jar, shake well.
Wash and trim off the thick stems from the
Watercress (2 bunches)
and set in the salad bowl. Top the watercress with the
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.