Watercress Endive And Avocado Salad Recipes
WATERCRESS AND AVOCADO SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 6
Steps:
- 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.
WATERCRESS, ENDIVE SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 3
Steps:
- Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette.
PEAR, ENDIVE AND WATERCRESS SALAD
Categories Salad Vegetarian Goat Cheese Pear Winter Endive Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Slice goat cheese into 6 equal portions; form each into ball. Flatten cheese balls into 2-inch-diameter rounds. Place breadcrumbs in shallow dish. Coat cheese rounds completely with breadcrumbs. Cover and chill at least 1 hour.
- Mix vinegar, garlic clove, shallot and Dijon mustard in blender. With machine running, gradually add walnut oil. Season dressing to taste with salt and pepper. Set dressing aside.
- Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Add cheese rounds to skillet and sauté until golden, about 2 minutes per side. Transfer cheese rounds to paper towels; let drain completely.
- Toss pears, endive and watercress in large bowl with enough dressing to coat. Divide salad among 6 plates. Sprinkle walnuts over salads. Place 1 goat cheese round in center of each salad and serve.
WATERCRESS, ENDIVE AND ORANGE SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim off and discard the stems of the watercress and the endives. Cut the endives into 2-inch lengths.
- To make the dressing, put the mustard in a salad bowl. Add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper. Add the chopped onion. Blend well.
- Add the watercress, endive, orange slices and parsley and toss well. Serve.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 4 grams, TransFat 0 grams
TOMATO, WATERCRESS AND ENDIVE SALAD
Watercress is readily available year-round and is a perfect way to sharpen up a salad. As part of a big meal, this dish can serve as a refreshing between-course palate cleanser.
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Arrange the endive leaves on a large platter, fanning them out from the center. Roughly chop the watercress, and sprinkle it over the endive. Top with the tomato wedges, and drizzle with Raspberry Vinaigrette, to taste. Serve immediately.
- Whisk all the ingredients together in a small bowl. Cover and chill until ready to use.
ENDIVE AND AVOCADO SALAD
Steps:
- Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature.
- Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.
WATERCRESS, AVOCADO AND ORANGE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.
WATERCRESS, ORANGE, AND AVOCADO SALAD
Provided by Roberto Santibañez
Categories Salad Garlic Onion Christmas Vegetarian Quick & Easy Lime Orange Avocado Pomegranate Cabbage Watercress Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For dressing:
- Preheat broiler. Place garlic cloves on small baking sheet; broil until golden brown, about 2 1/2 minutes per side. Heat 1 teaspoon oil in heavy small skillet over medium heat. Add onion slices; cook until light brown and slightly softened, about 7 minutes per side. Finely chop garlic and onion. Whisk pomegranate juice and next 4 ingredients in small bowl. Whisk in 1/4 cup oil. Mix in onion and garlic. Season with salt and pepper. Whisk in cilantro.
- For salad:
- Cut off all peel and white pith from oranges. Cut between membranes to release segments.
- Combine cabbage, watercress, green onions, and orange segments in large bowl. Add dressing and avocado slices and toss gently to coat. Transfer salad to large platter and serve.
- *A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).
WATERCRESS AND BELGIAN ENDIVE SALAD
Categories Salad Leafy Green No-Cook Quick & Easy Vinegar Winter Endive Watercress Gourmet
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Whisk together vinegar, garlic, sea salt, and pepper in a bowl until salt is dissolved, then add oil in a slow stream, whisking until emulsified. Toss watercress and endive with just enough dressing to coat in a large bowl, then season with salt and pepper.
ENDIVE, ORANGE AND ROQUEFORT SALAD
Steps:
- In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
- Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.
AVOCADO AND WATERCRESS SALAD
Provided by Maggie Ruggiero
Categories Salad Appetizer No-Cook Picnic Low Carb Quick & Easy High Fiber Low Sodium Mother's Day Dinner Avocado Spring Summer Healthy Potluck Watercress Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield makes 6 servings
Number Of Ingredients 8
Steps:
- Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
- Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.
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WATERCRESS, AVOCADO AND WALNUT SALAD RECIPE - JOE MARCOS
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- Preheat the oven to 350°. In a large bowl, combine the lemon juice and minced shallot and let stand for 10 minutes. Gradually whisk in the olive oil and season the dressing with salt and pepper.
- Meanwhile, spread the walnut halves in a pie plate and toast in the oven until golden brown and fragrant, about 6 minutes. Let the walnuts cool, transfer to a work surface and coarsely chop them.
- Lightly season the avocado wedges with salt. Add the avocado, chopped toasted walnuts and watercress to the dressing and toss well. Season the salad with salt and pepper and serve right away.
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