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Spring Watercress Salad

In summer, watercress goes to seed and becomes coarse and very, very hot, so spring and autumn, when it flushes verdantly green and tender, are the best times to use it.

Prep time 10 mins

Serves 8

Ingredients

  • 10 handfuls watercress, stems removed
  • flesh of 3 oranges, cut into segments, pith removed
  • 2 large, just-ripe avocados, cut into chunks
  • ¼ recipe Cashew Mustard Dressing (please hyperlink to recipe)

Method

  1. Place watercress, orange segments and avocados in a large bowl.
  2. Squeeze the juices from the orange shells over the salad and toss gently to combine.
  3. Drizzle with Cashew Mustard Dressing.
  4. Divide between 8 serving plates and serve immediately.

Tip

  • You can use any fresh salad greens for this salad.

 

This recipe is from new TV series Annabel Langbein The Free Range Cook: Through the Seasons. For more great Annabel Langbein recipes see annabel-langbein.com