Watercress, Jicama, and Orange Salad

1. 1

   To make Vinaigrette: Toast coriander in dry skillet 1 minute, or until fragrant.

2. 2

   Transfer to bowl, and cool completely.

3. 3

   Blend toasted coriander seeds, vinegar, cilantro, and shallot in blender or mini-food processor until smooth.

4. 4

   With motor still running, add oil, and blend until combined.

5. 5

   Season with salt and pepper, if desired.

6. 6

   To make Salad: Slice ends off oranges, and stand upright on counter.

7. 7

   Cut away peel and pith with serrated knife, exposing fruit.

8. 8

   Working over serving bowl to catch juices, release each orange section by slicing between membranes with knife.

9. 9

   Remove and discard seeds.

10. 10

    Add orange segments and juices to bowl with watercress and jicama.

11. 11

    Toss with 1/2 cup Vinaigrette.

12. 12

    (Reserve remaining Vinaigrette for another use.)

13. 13

    Divide Salad among serving plates, and top with avocado slices (if using).

* Per serving · 4 servings · Values may vary.

No additional tips available.