Spring Watercress Salad

In summer, watercress goes to seed and becomes coarse and very, very hot, so spring and autumn, when it flushes verdantly green and tender, are the best times to use it. If you don't have watercress use baby spinach, rocket or any salad greens.

Annabel Langbein Media

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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 
https://www.annabel-langbein.com/recipes/spring-watercress-salad/948/

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Prep time:: 10 mins
Serves:: 8

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

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