Avocado salad with oranges, olives & watercress

The recipe for this yummy avocado salad comes from my Mum. She has been making it for years and years and years. Sometimes it comes on individual plates as a starter, sometimes on one big platter, as I’ve done here. Always, it is delicious.

Avocado & citrus is a winning combination, and the sweet-sharp oranges go beautifully with the creamy, ripe avocado. (I have, in the past, made this salad with pink grapefruit too, but on balance, I think I prefer oranges.) The olives add a salty tang. And the peppery watercress gives everything a dose of pizazz! Yum 🙂

I made this as part of a large summer lunch for friends, and it went down a treat. One of our guests said it was one of the prettiest things she’d ever eaten! I arranged the orange segments and slices of avocado in circles on top of the watercress, and it did look very decorative, but I’m sure a more ‘free form’ approach would be just as good. Either way, it will taste fabulous.

The orange-mayonnaise dressing goes well with plenty of other things as well as this salad. We ate the salad with (among other things) cold baked trout fillets, and the dressing was delicious with that, too. I think it would go well with fish generally, and it was also good with the new potatoes we had. Delicious.

Interestingly (or not) avocado is one of very few foods that Kipper doesn’t like. I think it’s a texture, rather than a taste thing. In any case, she didn’t even want to try this salad. Hey ho. And according to DH, he’s never eaten this salad before. I find this hard to believe. We’ve been married nearly 8 years, and I’m pretty sure that even if I’ve never made it for him in all that time, my Mum must have done! I blame his faltering memory. He did at least say it was delicious. I’ll remind him of that next time I make it…

This made a large platter of salad. Serves 6+ as a side dish.

Creamy, ripe avocado teams up with zingy oranges, salty black olives, and peppery watercress in this flavour-packed salad. A beautiful, tasty side dish.

Avocado salad with oranges, olives & watercress
Serves 6
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
154 calories
11 g
2 g
13 g
2 g
2 g
132 g
71 g
5 g
0 g
10 g
Nutrition Facts
Serving Size
132g
Servings
6
Amount Per Serving
Calories 154
Calories from Fat 107
% Daily Value *
Total Fat 13g
19%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 2mg
1%
Sodium 71mg
3%
Total Carbohydrates 11g
4%
Dietary Fiber 5g
21%
Sugars 5g
Protein 2g
Vitamin A
15%
Vitamin C
61%
Calcium
5%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100g watercress
  2. 2 large oranges
  3. 1.5-2 medium/large avocados
  4. 0.25 red onion
  5. 3 tbsp small pitted black olives
  6. 2 tbsp mayonnaise
Instructions
  1. Wash the watercress if necessary, and arrange on a large serving platter.
  2. Peel the oranges and remove the pith. Working over a bowl to catch the juice, cut between the membranes to release the orange segments. Squeeze any remaining juice from the membrane/pith then discard it. Arrange the orange segments on top of the watercress.
  3. Halve the avocados lengthwise. Remove the stones and peel. Cut the avocado flesh into slices lengthwise - around 10-12 slices per avocado. Turn the slices in the reserved orange juice then arrange with the orange segments on the platter.
  4. Finely slice the red onion, and arrange over the orange and avocado. Scatter over the black olives.
  5. Whisk the mayonnaise with 2-3 tbsp of the remaining orange juice to give a creamy dressing. Drizzle some over the salad and serve the rest separately.
  6. Eat immediately or cover and chill for a few hours before serving.
beta
calories
154
fat
13g
protein
2g
carbs
11g
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Family-Friends-Food http://family-friends-food.com/
 avocado salad with orange, olives & watercress

 

I’m entering this into No Croutons Required, a vegetarian soup & salad challenge hosted by Jacqueline at Tinned Tomatoes and Lisa at Lisa’s Kitchen.

2 Comments:

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