Watercress and mango salad with ginger dressing

Indulge in the vibrant flavors of watercress and juicy mango in this refreshing salad, topped with zesty ginger dressing. A perfect blend of sweet and spicy notes.

Ingredients:

• 2 tablespoons canola oil
• 2 tablespoons minced peeled fresh ginger
• 2 tablespoons fresh lime juice
• 1 tablespoon unseasoned rice vinegar
• 1/2 teaspoon chili paste or Tabasco to taste
• 1/2 teaspoon minced garlic
• Pinch of sugar
• 1/2 teaspoon Asian sesame oil
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 2 tablespoons finely chopped cilantro
• 1 scallion, thinly sliced
• Three 6-ounce bunches of watercress, tough stems discarded
• 1 small red onion, thinly sliced
• 1 mango, cut into 1/2-inch dice
• 1 Hass avocado, cut into 1/2-inch dice

Instructions:

1. Warm up the canola oil in a small frying pan. Put in the ginger and sauté on medium heat until it turns slightly golden and releases a pleasant aroma, for about 2 minutes. Move the ginger to a small dish and let it cool down. Mix in the lime juice, rice vinegar, chili paste, garlic, sugar, and sesame oil. Gradually blend in the olive oil and add salt and pepper to taste. Mix in the cilantro and scallion.
2. In a big bowl, combine the watercress and onion with the prepared sauce and season with salt and pepper. Introduce the mango and avocado, gently mix, and serve.

Summary:

• Calories: 1390 kcal
• Fat: 116 g
• Protein: 20 g
• Carbs: 90 g
• Potassium: 3533 mg
• Magnesium: 224 mg