By Chris De La Rosa
With a few simple ingredients, you can whip this up, in under 10 minutes, and it’s great on its own or paired with grilled meats or fish, during the summer months, when you’re outdoor, having fun on the BBQ.
Clementines, mandarins or your favorite oranges will work, in making the dressing, and you can add a bit of finely-diced Caribbean Sunshine (Scotch Bonnet) if you want to add a little kick to it.
2 bunches of watercress (trimmed)
1 medium avocado (ripe)
3 medium clementines (juice)
1/2 teaspoon Dijon Mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
2 tablespoon red wine vinegar
1 tablespoon honey
Important! If making this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. In my book, the recipe is posted in the vegetarian (it’s vegan too) section, but in the image you’ll see oven-roasted chicken.. the salad itself is what matters. Save the hate comments, please.
In a bowl (or glass jar with a lid), place all the ingredients, except the watercress and avocado, and whisk. If using a glass jar, shake well. Yea, it’s that simple to make the salad dressing.
Wash, trim the thick stems off the water cress and set in the salad bowl. Then cut, slice and peel the avocado and top the watercress with it.
Pour on the vinaigrette over the watercress and avocado.. you’re done! You may save back a bit of the dressing so your guests can drizzle on a bit more if they so desire.
I’m sure you’re probably thinking that you didn’t really need a recipe for this, as it’s so simple to put together.
This recipe is courtesy of Gourmand Award winning cookbook author and founder of CaribbeanPot.com, Chris De La Rosa. With over 450 printable recipes with step by step cooking instructions and demo videos, PLUS over 1 million social/fan connections globally every month, CaribbeanPot.com is the world’s #1 resource of Caribbean Culinary Culture. Connect with Chis on Instagram: www.instagram.com/caribbeanpot/.