Dr. Perricone’s Avocado and Watercress Salad contains one of the healthiest greens available: watercress. (Hence the name!)
In all seriousness, watercress is a peppery flavored green that provides a wealth of skin and detox benefits. It’s available throughout stores and farmer’s markets in the United States, as is avocado.
Avocado provides a creamy texture that is full of essential fats and vitamins. It tastes decadent without the bad elements that decadent foods often contain.
Combining the two in this salad is nothing short of good taste—and health–genius.
- 1/4 cup rice vinegar (not seasoned)
- 1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
- 1/4 cup finely grated peeled Gala apple (use small holes of box grater)
- 4 teaspoons soy sauce
- 3 tablespoons extra virgin olive oil
- 6 cups watercress (thin stems and leaves only; from 1 large bunch)
- 1 firm-ripe avocado
- Stir together vinegar, onion, apple, soy sauce, until well blended, 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.
- Watercress can be trimmed 1 day ahead and chilled in a sealed bag lined with damp paper towels.
- Dressing can be made 2 days ahead and chilled, covered. Stir or shake before using.