Recipe courtesy of Mary Sue Milliken and Susan Feniger

Watercress and Avocado Salad

Save Recipe
  • Level: Easy
  • Yield: 6 servings
Share This Recipe


1/2 cup extra virgin olive oil

2 tablespoons fresh lemon juice

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

5 large bunches watercress, stems removed, leaves washed and well dried

2 ripe avocados, halved, seeded, and peeled


  1. Whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise. Garnish center of each salad with avocado and serve.