Best 4 Avocado And Watercress Salad With Green Beans Recipes

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Avocado and watercress salad with green beans is a vibrant, nutritious and delicious dish that is perfect for a light lunch or as a refreshing side dish. With its creamy avocado, peppery watercress and crisp green beans, this salad is packed with flavor and texture. The zesty lemon-tahini dressing adds a tangy touch, while a sprinkle of crunchy walnuts or toasted seeds provides an extra layer of flavor and crunch. This easy-to-make salad is also incredibly versatile, as it can be easily customized to suit your taste preferences or dietary needs.

Check out the recipes below so you can choose the best recipe for yourself!

WATERCRESS, AVOCADO AND ORANGE SALAD



Watercress, Avocado and Orange Salad image

Provided by Food Network Kitchen

Time 15m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.

AVOCADO AND WATERCRESS SALAD



Avocado and Watercress Salad image

Provided by Maggie Ruggiero

Categories     Salad     Appetizer     No-Cook     Picnic     Low Carb     Quick & Easy     High Fiber     Low Sodium     Mother's Day     Dinner     Avocado     Spring     Summer     Healthy     Potluck     Watercress     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield makes 6 servings

Number Of Ingredients 8

1/4 cup rice vinegar (not seasoned)
1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
1/4 cup finely grated peeled Gala apple (use small holes of box grater)
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
6 cups watercress (thin stems and leaves only; from 1 large bunch)
1 firm-ripe avocado

Steps:

  • Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
  • Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.

AVOCADO AND BLACK BEAN SALAD



Avocado and Black Bean Salad image

I'm always on the lookout for any recipe containing avocado, black beans and corn. This great summer salad was sent to me in a recipe exchange and I fell in love with it. Great salad to have for Cinco de Mayo.

Provided by Irish Rose

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 -3 avocados, chopped
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (10 ounce) package frozen white corn, cooked and drained
1/4-1/2 cup onion, chopped
3 roma tomatoes, chopped
1/4 cup cilantro, chopped
1/2 lime, juice of, freshly squeezed
1 dash coarse salt
1 dash olive oil

Steps:

  • Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!

Nutrition Facts : Calories 410.6, Fat 16.9, SaturatedFat 2.5, Sodium 44.9, Carbohydrate 60.5, Fiber 17.9, Sugar 2.4, Protein 13.9

WATERCRESS AND GREEN BEAN SALAD



Watercress and Green Bean Salad image

This bright green salad makes a perfect side for our Lamb Chops with Artichoke Hearts.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 9

1/2 teaspoon coarse salt, plus more for seasoning
8 ounces green beans, trimmed and cut into 1-inch pieces
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1 Kirby cucumber, peeled, halved lengthwise, and thinly sliced
1 bunch watercress, thick stems discarded
1/4 cup packed mint leaves (large leaves torn in half)

Steps:

  • Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain, and set aside.
  • Whisk together shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.
  • Add cucumber and reserved green beans to bowl; toss to coat. Add watercress and mint; gently toss. Season with salt and pepper.

Tips:

  • Select fresh and ripe avocados: Look for avocados that are dark green in color and slightly soft to the touch. Avoid avocados that are too hard or have brown spots.
  • Use a sharp knife to cut the avocados: This will help prevent the avocados from becoming bruised or mashed.
  • Remove the pit from the avocados: Use a sharp knife to cut around the pit and then scoop it out with a spoon.
  • Slice the avocados: Cut the avocados into thin slices or cubes, depending on your preference.
  • Choose fresh and tender watercress: Look for watercress that is dark green in color and has perky leaves. Avoid watercress that is wilted or has yellow leaves.
  • Wash the watercress thoroughly: Rinse the watercress under cold water to remove any dirt or debris.
  • Trim the watercress: Remove the tough stems from the watercress and chop the leaves into bite-sized pieces.
  • Blanch the green beans: Bring a pot of salted water to a boil and add the green beans. Cook for 2-3 minutes, or until the green beans are tender-crisp. Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process.
  • Make the dressing: Whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until well combined.
  • Combine the salad ingredients: In a large bowl, combine the avocado slices, watercress, green beans, and red onion. Drizzle the dressing over the salad and toss to coat.
  • Serve immediately: This salad is best served immediately after it is made. The avocado will start to brown if it is left to sit for too long.

Conclusion:

This avocado and watercress salad with green beans is a light and refreshing dish that is perfect for a summer lunch or dinner. The creamy avocado, peppery watercress, and crunchy green beans are a delicious combination, and the tangy lemon-honey dressing adds the perfect finishing touch. This salad is also very easy to make, and it can be ready in just a few minutes. So next time you're looking for a healthy and delicious salad recipe, give this one a try!

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