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Orange, Avocado and Watercress Salad

To keep the watercress crisp and fresh, add the dressing to the salad just before serving.. Ben Dearnley & Cath Muscat

Orange, Avocado and Watercress Salad recipe, on MiNDFOOD.

Orange, Avocado and Watercress Salad

Serves 8

4 oranges, rind and pith removed

2 firm, ripe avocados, peeled and cut into wedges

1 bunch watercress, sprigs removed

¼ cup extra-virgin olive oil

2 tbsp champagne vinegar (or white wine vinegar)

1 tsp dijon mustard

salt and pepper, to taste

1 Using a small sharp knife, remove segments from peeled oranges and put in a large bowl. Add avocado and watercress. Toss until well combined. Cover and refrigerate until ready to serve.

2 To make dressing, put oil, vinegar, mustard, salt and pepper in a screw-top jar. Secure lid and shake until well combined.

3 Add dressing to salad just before serving.

For Dixie’s cooking advice head to the Ask the Chef page.

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