Avocado and Watercress Salad

Name: Avocado and Watercress Salad
Yield: 4 servings
Ingredients: 1 1/4 cup rice vinegar (not seasoned); 1 1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater); 1 1/4 cup finely grated peeled Gala apple (use small holes of box grater); 1 4 teaspoons soy sauce; 1 1 teaspoon sugar; 1 3 tablespoons vegetable oil; 1 6 cups watercress (thin stems and leaves only; from 1 large bunch); 1 1 firm-ripe avocado

From the kitchen of Carly

Peppery watercress meets creamy avocado in this bright, assertive salad. A ginger-tinged dressing made with apple, soy, and rice vinegar coats tender greens and silky avocado slices. Simple and sophisticated, it's perfect alongside grilled fish or roasted chicken.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup rice vinegar (not seasoned)
11 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
11/4 cup finely grated peeled Gala apple (use small holes of box grater)
14 teaspoons soy sauce
11 teaspoon sugar
13 tablespoons vegetable oil
16 cups watercress (thin stems and leaves only; from 1 large bunch)
11 firm-ripe avocado

Instructions

Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.