Watercress Salad with Avocado, Cucumber, and Red Onion
Watercress and kale combine with cucumbers, onion, and avocado to create a refreshing and healthy salad. (Photo image: Pixabay)
| Yield: serves 4-6 | Time: 10 minutes |
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
Preparation:
1. In a large bowl, toss together watercress, kale, cucumber, red onion, and avocado.
2. In a medium-sized bowl, whisk together olive oil, lemon juice, and honey. Add water and mustard, then salt and pepper, whisking to thoroughly combine.
3. Lightly toss salad with dressing.
Ingredients:
1 ½ cups lightly chopped watercress (include stems)
2 cups shredded kale (or other crunchy lettuce)
1 small cucumber, sliced lengthwise and cut in ¼-inch pieces
¾ cup red onion, diced
½ medium-size avocado
Lemon-Dijon dressing:
2 T olive oil
2 T lemon juice
1 T honey
1 T water
1 T Dijon mustard
¼ tsp salt
⅛ tsp pepper
This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, growing guides for 34 popular perennials, and a recipe for each one. The companion book is Growing Good Food: A citizen’s guide to climate victory gardening.