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Recipes

Watercress, Orange, and Avocado Salad

By Roberto Santiba ez

Recipe information

  • Yield

    12 Servings

Ingredients

dressing

4

large garlic cloves, peeled

1

teaspoon plus 1/4 cup olive oil

2

cups 1/2-inch-thick red onion slices

1

/4 cup pomegranate juice

1

/4 cup fresh lime juice

1

tablespoon pomegranate molasses

1

tablespoon minced seeded serrano chiles

3

/4 teaspoon aniseed, ground in spice mill

2

1/2 tablespoons chopped fresh cilantro

salad

4

large navel oranges

5

cups thinly sliced red cabbage

3

large bunches watercress, thick stems trimmed (about 10 cups)

5

green onions, trimmed, cut into thin matchstick-size strips

2

large avocados, peeled, pitted, cut lengthwise into 1/2-inch-thick slices

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Preparation

  1. for dressing

    Step 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.

  2. for salad

    Step 2

    Cut off all peel and white pith from oranges. Cut between membranes to release segments.

    Step 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.

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