Watercress, Orange, and Avocado Salad Recipe

Name: Watercress, Orange, and Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large garlic cloves, peeled; 1 teaspoon plus 1/4 cup olive oil; 2 1/2-inch-thick red onion slices; 1/4 cup pomegranate juice; 1/4 cup fresh lime juice; 1 tablespoon pomegranate molasses*; 1 tablespoon minced seeded serrano chiles; 3/4 teaspoon aniseed, ground in spice mill; 2 1/2 tablespoons chopped fresh cilantro; 4 large navel oranges; 5 cups thinly sliced red cabbage; 3 large bunches watercress, thick stems trimmed (about 10 cups); 5 green onions, trimmed, cut into thin matchstick-size strips; 2 large avocados, peeled, pitted, cut lengthwise into 1/2-inch-thick slices

Servings: persons

4 large garlic cloves, peeled
1 teaspoon plus 1/4 cup olive oil
2 1/2-inch-thick red onion slices
1/4 cup pomegranate juice
1/4 cup fresh lime juice
1 tablespoon pomegranate molasses*
1 tablespoon minced seeded serrano chiles
3/4 teaspoon aniseed, ground in spice mill
2 1/2 tablespoons chopped fresh cilantro
4 large navel oranges
5 cups thinly sliced red cabbage
3 large bunches watercress, thick stems trimmed (about 10 cups)
5 green onions, trimmed, cut into thin matchstick-size strips
2 large avocados, peeled, pitted, cut lengthwise into 1/2-inch-thick slices

1
Preheat broiler.
2
Place garlic cloves on small baking sheet; broil until golden brown, about 2 1/2 minutes per side.
3
Heat 1 teaspoon oil in heavy small skillet over medium heat.
4
Add onion slices; cook until light brown and slightly softened, about 7 minutes per side.
5
Finely chop garlic and onion.
6
Whisk pomegranate juice and next 4 ingredients in small bowl.
7
Whisk in 1/4 cup oil.
8
Mix in onion and garlic.
9
Season with salt and pepper.
10
Whisk in cilantro.
11
Cut off all peel and white pith from oranges.
12
Cut between membranes to release segments.
13
Combine cabbage, watercress, green onions, and orange segments in large bowl.
14
Add dressing and avocado slices and toss gently to coat.
15
Transfer salad to large platter and serve.
16
*A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 large garlic cloves, peeled, 1 teaspoon plus 1/4 cup olive oil, 2 1/2-inch-thick red onion slices, 1/4 cup pomegranate juice, and more.

Yes, Watercress, Orange, and Avocado Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Watercress, Orange, and Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions