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.