Watercress salad with cashew mustard dressing
( SERVES 8 )
Photo by Annabel Langbein Media
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 can’t get watercress you can use any tender fresh salad greens for this salad.
|10 handfuls||Watercress, stems removed|
|3||Oranges, cut into segments, pith removed|
|2 large||Avocados, choose just-ripe ones, cut into chunks|
Cashew mustard dressing
- To make cashew mustard dressing, mix together all ingredients, adding enough water to form a smooth, creamy sauce.
- To make the salad, place watercress, orange segments and avocado chunks in a large bowl. Squeeze the juices from the orange shells over the salad and toss gently to combine.
- Drizzle with dressing and toss gently. Divide between 8 serving plates and serve immediately.
More from Annabel using foraged greens