Spring Salad with Avocado and Watercress

Plan/Purchase

• 1/4 c. unseasoned rice vinegar
• 1 T. sweet onion – coarsely grated
• 1/4 c. gala apple – peeled & finely grated
• 4 t. soy sauce
• 1 t. sugar
• 3 T. vegetable oil
• 6 c. watercress
• 1 avocado – firm & ripe

Prep/Prepare

1. In a small bowl, blend the vinegar, onion, apple, soy sauce, and sugar, and stir until the sugar has completely dissolved.
2. Add the oil, and blend.
3. In a large bowl, add the dressing to the watercress, using just enough to lightly coat.
4. Peel the avocado, and cut into 1/4-inch-thick slices.
5. Toss the avocado with the watercress.

Plate/Present

Typically, a salad is only a part of the meal... something served at the start to whet the appetite. However, this particular salad easily stands on its own.

Serve it as a lite lunch on the patio, with a glass of white wine, or in the evening (with the same wine).

A nice white plate helps to offset the red and green colors of the apple and avocado.

Hints and Helps

Once sliced, avocado will brown rather quickly; therefore, you should assemble this recipe, and serve immediately.

If you squeeze an avocado and it feels like a rock, put it back. If, however, you squeeze it with your thumb, and it leaves a slight dent, then that's the one you want.