Watercress and avocado salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Extra-virgin olive oil |
| 2 | tablespoons | Fresh lemon juice |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Freshly-ground black pepper |
| 5 | bunches | Watercress; stemmed, washed, |
| ; and well dried | ||
| 2 | Ripe avocados; halved, seeded, | |
| ; and peeled | ||
Directions
Whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise.
Garnish center of each salad with avocado and serve. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6183 broadcast 02-13-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-23-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.