Pear, Avocado and Watercress Salad

By Jody Mitchell

Pear, avocado and watercress salad, bought to you by MiNDFOOD.

Serves 6

¼ cup olive oil

2 tbsp balsamic vinegar

1 tsp caster sugar

1 bunch watercress, sprigs removed

4 pears, quartered, core removed,

halved lengthways

2 avocados, peeled, cut into wedges

⅓ cup mint leaves

40g parmesan, shaved

1 Combine oil, vinegar, sugar, salt and pepper in a jug. Set aside. Combine watercress sprigs, pear wedges, avocado and mint leaves in a large bowl. Transfer to a platter. Add dressing just before serving. Top with shaved parmesan and serve.

Tip: Remove sprigs from watercress the day before required and store in a clip-lock bag in 
the refrigerator.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login