Watercress, avocado and walnut salad
Try a vibrant watercress salad bursting with creamy avocado and crunchy walnuts. A delightful blend of flavors and textures that will tantalize your taste buds.
Ingredients:
- 2 tablespoons freshly squeezed lemon juice
- 1 medium shallot, minced
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 cup walnut halves
- 2 firm, ripe Hass avocados, each cut into eight wedges
- Two 12-ounce bunches watercress, thick stems discarded
Instructions:
- Preheat the oven to 350°. Mix together the lemon juice and finely chopped shallot in a large mixing bowl. Allow it to sit for 10 minutes. Slowly whisk in the olive oil and season the dressing with salt and pepper.
- While the dressing is resting, place the walnut halves on a pie plate and bake in the oven until they turn golden brown and give off a nice fragrance, which should take about 6 minutes. Once done, let the walnuts cool down, then transfer them to a cutting board and roughly chop them.
- Gently sprinkle some salt over the avocado wedges. Combine the seasoned avocado, coarsely chopped toasted walnuts, and watercress with the dressing. Mix everything well. Adjust the seasoning with salt and pepper, then serve the salad immediately.
Summary:
- Calories: 1527 kcal
- Fat: 140 g
- Protein: 35 g
- Carbs: 66 g
- Potassium: 4743 mg
- Magnesium: 375 mg