Arugula and Watercress with Curry Vinaigrette

This simple salad from Minnesota chef Gavin Kaysen has complex flavors, thanks to peppery arugula and watercress, a creamy curried buttermilk vinaigrette, lush avocado, and crunchy cashews.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 servings
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3/4 tablespoon Dijon mustard

2 tablespoons red wine vinegar

2 tablespoons crème fraîche or sour cream

1/2 cup buttermilk

3 tablespoons olive oil

1 1/2 teaspoon curry powder

kosher salt


4 cups watercress, loosely packed, washed and dried

4 cups arugula, loosely packed, washed and dried

1/2 ripe avocado, peeled and sliced

2 tablespoons chopped cashew nuts


  1. Vinaigrette: In a mixing bowl, whisk mustard, vinegar, and crème fraîche to combine. Add the buttermilk and olive oil and whisk again to emulsify. (If the vinaigrette breaks—i.e., doesn’t emulsify—whisk in ½ to 1 teaspoon water.) Finally, add curry powder, season to taste with salt, and whisk to combine. Makes about 1 cup and can be stored in the refrigerator up to 1 week.
  2. Assembly: Put watercress and arugula in a serving bowl; gently toss with ¼ cup dressing (or more if desired). Garnish with sliced avocado, crushed cashew nuts, and a sprinkle of salt before serving.
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