Watercress Salad with Mango & Avocado

This colorful salad is the perfect combination of sweet and peppery, tangy and mild ingredients. When choosing your mango and avocado for this salad make sure they are not overly ripe. You’ll want everything to hold up being tossed around in the dressing and watercress.

Watercress Salad with Mango and Avocado

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1/4 cup EVOO
2+ tablespoons White Balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon minced shallots
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper

Salad ingredients

1 ripe (not overly ripe) mango, peeled and sliced
1 ripe (not overly ripe) avocado, peeled and sliced
4 loosely packed cups of watercress
1/4 cup thinly sliced red onion
1/4 cup salted petitas (pumpkin seeds)

Make the dressing first. Mince the shallots and add them to the rest of the all ingredients. Stir well to combine. Or better yet, shake in a jar.

Thinly slice the mango and red onion. Slice up the avocado into wedges and cut in half.

Combine the salad dressing (you might not want to use all of it…use your judgement as to how much. You don’t want the salad to wilt under the dressing) with the watercress and toss. Fold in the avocado, mango and red onion. Sprinkle with petitas (of which I neglected to get a photo!) and serve!

Tonight this salad accompanied Seared Scallops with Poblano Cream Sauce, coming up soon on Galley Pirates! 


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