Watercress, Orange, and Avocado Salad
A vibrant and refreshing salad featuring crisp watercress, juicy oranges, and creamy avocados, dressed with a flavorful pomegranate-lime vinaigrette. The combination of red cabbage, serrano chiles, and aromatic aniseed creates a complex flavor profile with both sweet and spicy notes.
Ingredients
- •4 cloves garlic
- •¼ cup olive oil
- •2 slices red onion
- •¼ cup pomegranate juice
- •¼ cup lime juice
- •1 tablespoon pomegranate molasses
- •1 tablespoon serrano chiles
- •¾ teaspoon aniseed
- •2½ tablespoons cilantro
- •4 whole navel oranges
- •5 cups red cabbage
- •3 bunches watercress
- •5 whole green onions
- •2 whole avocados
- •peeled
- •pitted
- •cut lengthwise into 1/2-inch-thick slices
Cooking Instructions
- 1.
Preheat broiler. Place garlic cloves on small baking sheet; broil until golden brown, about 2 1/2 minutes per side. Heat 1 teaspoon oil in heavy small skillet over medium heat. Add onion slices; cook until light brown and slightly softened, about 7 minutes per side. Finely chop garlic and onion. Whisk pomegranate juice and next 4 ingredients in small bowl. Whisk in 1/4 cup oil. Mix in onion and garlic. Season with salt and pepper. Whisk in cilantro.
20 min
- 2.
Cut off all peel and white pith from oranges. Cut between membranes to release segments.
10 min
- 3.
Combine cabbage, watercress, green onions, and orange segments in large bowl. Add dressing and avocado slices and toss gently to coat. Transfer salad to large platter and serve.
5 min
- 4.
*A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).
