Watercress, Avocado and Mango Salad

2016-04-05
  • Yield : 6 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
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Ingredients

  • 1/2 cup pink grapefruit juice, reduced to 1/4 cup
  • 1 tablespoon honey
  • 1 teaspoon minced shallots
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon minced garlic
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon chopped fresh basil
  • Salt and pepper to taste
  • 6-ounces fresh watercress
  • 1 cup diced fresh mango
  • 1 Haas avocado, cut into 6 wedges

Method

Step 1

Place the grapefruit juice in a small nonreactive saucepan and cook until reduced in volume by one-half. Set aside to cool.

Step 2

In a medium bowl, combine the cooled reduced grapefruit juice, honey, shallots, mustard and garlic and whisk to blend. While continuing to whisk, add the oil in a slow, steady drizzle until fully incorporated. Stir in the basil and season with salt and pepper to taste.

Step 3

In a large salad bowl, combine the watercress, mango, and 1/4 cup of the vinaigrette. Season lightly with salt and pepper and toss to combine. Serve salad with grilled seafood, simple grilled fish, or chicken, drizzled with extra vinaigrette if desired.

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