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Spring Watercress Salad
10 handfuls watercress, stems removed flesh of 3 oranges, cut into segments, pith removed 2 large, just-ripe avocados, cut into chunks ¼ recipe Cashew Mustard Dressing
© Annabel Langbein Media
Place watercress, orange segments and avocados in a large bowl. Squeeze the juices from the orange shells over the salad and toss gently to combine. Drizzle with Cashew Mustard Dressing. Divide between 8 serving plates and serve immediately.
This recipe is from my book The Free Range Cook: Through the Seasons
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