Best 11 Avocado Watercress Salad Recipes

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Searching for a simple yet delicious salad recipe that is bursting with flavor and nutrients? Look no further than the avocado watercress salad! This salad features a harmonious blend of creamy avocados, peppery watercress, and a zingy dressing, resulting in a refreshing and satisfying dish. Whether you're looking for a quick lunch option, a light dinner, or a healthy side dish, this avocado watercress salad is sure to impress with its vibrant colors, delightful textures, and irresistible taste.

Let's cook with our recipes!

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.

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.

CUBAN AVOCADO, WATERCRESS, AND PINEAPPLE SALAD (ENSALADA DE AGUACATE, BERRO, Y PIñA)



Cuban Avocado, Watercress, and Pineapple Salad (Ensalada de Aguacate, Berro, y Piña) image

Provided by Maricel Presilla

Categories     Salad     Side     Christmas     Lunch     Tropical Fruit     Pineapple     Avocado     Watercress     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 11

2 bunches watercress
One 2 1/2-pound pineapple, peeled, cored, and cut into four 1-inch-thick slices
1 tablespoon sugar
3 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar or fresh lime juice
1/8 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large Florida (West Indian) avocado or 2 Hass avocados
1 small red onion (5 ounces) thinly slivered lengthwise

Steps:

  • Preparing the Watercress
  • Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.
  • Broiling the Pineapple
  • Preheat the broiler. Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown. Let cool, then cut into 1-inch cubes. Set aside.
  • Preparing the Dressing
  • Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.
  • Peeling the Avocado
  • Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.
  • Assembling the Salad
  • Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter.
  • Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with the slivers of red onion and serve immediately.

ROASTED GOLDEN-BEET, AVOCADO, AND WATERCRESS SALAD



Roasted Golden-Beet, Avocado, and Watercress Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 9

1 bunch (about 12 ounces) baby golden beets, trimmed and scrubbed
2 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 bunch (about 4 ounces) watercress, trimmed and large sprigs torn into 3-inch pieces
2 radishes, trimmed and thinly sliced
1 avocado, sliced
1 tablespoon snipped chives
1 teaspoon red-wine vinegar
1 ounce soft-ripened goat cheese, such as Humboldt Fog, crumbled (about 1/4 cup)

Steps:

  • Preheat oven to 425 degrees. Place beets on parchment-lined foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold parchment and foil into a packet and tightly seal; roast until beets are tender, about 30 minutes. Carefully open packet and let cool. Remove skins from beets and cut into wedges.
  • Combine beets, watercress, radishes, avocado, and chives in a large bowl. Season with salt and pepper. Whisk together vinegar and remaining tablespoon oil and season with salt and pepper. Drizzle over salad, gently toss, and top with goat cheese.

PINK GRAPEFRUIT, AVOCADO, AND WATERCRESS SALAD



Pink Grapefruit, Avocado, and Watercress Salad image

Provided by Skye Gyngell

Categories     Salad     Citrus     Fruit     Pork     Vegetable     Appetizer     Side     Roast     Grapefruit     Ham     Avocado     Prosciutto     Watercress     Peanut Free     Soy Free

Yield Serves 4

Number Of Ingredients 13

16 shelled hazelnuts
bunch of watercress
1 pink grapefruit
1 ripe avocado
8-12 slices of prosciutto
8-12 wafer-thin slices of young romano (optional)
1 tablespoon minced parsley
Dressing:
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
sea salt and freshly ground black pepper
3 tablespoons (40ml) mild-tasting extra-virgin olive oil
3 tablespoons hazelnut oil

Steps:

  • Dressing:
  • First make the dressing. Combine the mustard and sherry vinegar in a bowl and add a pinch each of salt and pepper. Whisk in the olive oil, followed by the hazelnut oil to emulsify, then set aside.
  • Salad:
  • Preheat the oven to 350°F (180°C). Place the nuts on a baking sheet and roast in the middle of the oven for 3 to 4 minutes to warm and release their flavor. Turn into a cloth and rub gently to remove the skins, then roughly chop the nuts.
  • For the salad, wash the watercress and gently pat dry. Peel the grapefruit, removing all the pith, then cut out the segments over a large bowl to catch the juice as well as the segments. Halve, pit, and peel the avocado, then cut into slices, similar in size to the grapefruit. Add to the grapefruit with the watercress and toss gently with your fingers to mix.
  • If the dressing has separated on standing, give it a whisk, then drizzle half of it over the salad and toss lightly, so you don't break up the avocado or grapefruit. Taste and adjust the seasoning.
  • Arrange the salad on a plate, interleaving the prosciutto slices and romano if using, with the watercress, grapefruit, and avocado. Sprinkle with the minced parsley and drizzle over the remaining dressing. Finally, scatter over the hazelnuts and serve.

POTATO LATKES WITH WATERCRESS, SMOKED SALMON, AND AVOCADO SALAD



Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad image

This new way with latkes is a delicious main course for brunch, too.

Provided by Selma Brown Morrow

Categories     Salad     Onion     Potato     Appetizer     Hanukkah     Low Cal     Salmon     Avocado     Winter     Healthy     Kosher     Watercress     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 16

Latkes:
2 cups finely chopped onions, divided
1 large egg
1 1/4 teaspoons coarse kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 tablespoon all purpose flour
1 teaspoon baking powder
Vegetable oil (for frying)
Salad:
6 tablespoons olive oil
2 tablespoons Sherry wine vinegar
1/4 teaspoon dry mustard
2 large bunches watercress, thick stems trimmed (about 8 cups)
1 large avocado, pitted, peeled, diced
4 ounces thinly sliced smoked salmon, cut into strips

Steps:

  • For latkes:
  • Line colander with kitchen towel. Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl. Place remaining 1/2 cup onions in processor; add potatoes. Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander. Wrap towel around potatoes, squeezing out as much liquid as possible. Scrape into bowl with egg mixture. Stir in all purpose flour and baking powder.
  • Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat. Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula. Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed. DO AHEAD: Latkes can be made 2 hours ahead. Let stand at room temperature.
  • Preheat oven to 425°F. Bake latkes until crisp and deep brown, about 6 minutes per side.
  • For salad:
  • Whisk oil, vinegar, and dry mustard in small bowl to blend. Season with salt and pepper. Combine watercress, avocado, and salmon in large bowl. Toss with enough dressing to coat.
  • Arrange 2 latkes on each plate. Mound salad alongside.
  • WHAT TO DRINK:
  • Bubbles. Louis Bouillot "Perle d'Aurore" Crémant de Bourgogne Rosé (France, $17) will taste great with the latkes and everything in the salad.

AVOCADO, WATERCRESS AND GRILLED PINEAPPLE SALAD



Avocado, Watercress and Grilled Pineapple Salad image

Provided by Amanda Freitag

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 cup olive oil
2 tablespoons lime juice
Kosher salt and freshly ground black pepper
2 large Florida avocados, peeled, pitted and diced
1 small red onion, thinly sliced
One 2-pound pineapple, peeled, cored and cut into 1-inch slices
1 bunch watercress
1/2 cup fresh cilantro leaves

Steps:

  • In a bowl, combine the olive oil and lime juice and season with salt and pepper. Add the avocados and red onions to the bowl and gently coat with the lime dressing. Set aside.
  • Prepare a grill (or griddle) for medium-high heat. Grill the pineapple slices until grill marks appear, about 2 minutes each side.
  • To assemble the salad, start with the watercress, then alternate the avocado and red onion mixture with the grilled pineapple. Drizzle the remaining dressing over the salad. Sprinkle the cilantro leaves on top.

CRISP FRIED TOFU WITH AVOCADO SALSA & WATERCRESS SALAD



Crisp Fried Tofu With Avocado Salsa & Watercress Salad image

Make and share this Crisp Fried Tofu With Avocado Salsa & Watercress Salad recipe from Food.com.

Provided by MarraMamba

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

300 g tofu, drained and cut into thick batons
100 ml rice flour, for dusting
olive oil
100 g palm sugar or 100 g soft brown sugar
10 ml sweet chili sauce
1 lime, juiced
100 g watercress
1/2 large red chili, deseeded and thinly sliced
1/2 cucumber, peeled and sliced into noodle shapes on a mandolin (or sliced lengthwise with a peeler)
6 mint leaves, torn
1 large avocado, cut into large dice
1 onion, finely chopped
1 lime, juiced
1 tablespoon sweet chili sauce
extra virgin olive oil

Steps:

  • To make the dressing, dissolve the sugar in 50ml water over a low heat. Bring to the boil and simmer until thick bubbles form. Take off the heat and pour in the chilli sauce and lime juice. Strain and cool. This will keep for a week in the fridge but must be brought back to room temperature before use.
  • For the salsa, mix all the ingredients in a bowl and season. Drizzle in enough oil to lightly coat. Store in an airtight container and chill (it will keep for 2-3 days in the fridge).
  • Toss the tofu in the flour, dusting off any excess. Heat a little oil in a shallow pan, add the tofu and fry for 2 minutes. Carefully turn and fry for 2 more minutes. Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt.
  • To serve, pour the dressing into a sauce bottle with a thin nozzle. Zigzag the dressing onto the plate (if you don't have a sauce bottle you can use a spoon). Toss the watercress with the rest of the salad ingredients and throw in the tofu. Spoon some avocado into the centre of the plate and slightly flatten to resemble a thick disc. Pile the salad on top.

EGG SALAD SANDWICH WITH AVOCADO AND WATERCRESS



EGG SALAD SANDWICH WITH AVOCADO AND WATERCRESS image

Categories     Sandwich     Egg

Yield 4 servings

Number Of Ingredients 8

6 eggs
1/4 cup mayonnaise, plus extra, if you like, for spreading
1 tsp Dijon mustard
1/2 lemon, juiced
Salt and freshly ground black pepper
8 slices whole grain bread, toasted
1 avocado, halved, peeled, seeded and sliced lengthwise
1/2 bunch watercress, stems trimmed

Steps:

  • Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper. Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.

AVOCADO AND WATERCRESS SALAD WITH GREEN BEANS RECIPE - (5/5)



Avocado and Watercress Salad with Green Beans Recipe - (5/5) image

Provided by SippitySup

Number Of Ingredients 11

1 large ripe, creamy avocado, such as Hass
juice of one lemon
1 medium shallot, minced
1/2 teaspoons kosher salt, plus more for boiling water
freshly ground black pepper, to taste
2 tablespoon extra-virgin olive oil
8 oz green beans, trimmed and cut into 1″ pieces
1 cucumber, peeled, halved lengthwise, seeded and sliced thinly
1 bunch watercress, thick stems removed
1/2 cup whole mint leaves, loosely packed
lemon wedges as garnish

Steps:

  • Prepare an ice water bath; set aside. Halve, peel and pit the avocado, cutting it into 1/2″ chunks. Put the avocado into a serving bowl large enough for the finished salad. Whisk together shallot, lemon juice, salt, pepper and olive oil until well emulsified and creamy. Pour the mixture over the avocado and toss them until well coated so they do not discolor. Bring a pot of water to a boil, add salt. Blanch the green beans until tender-crisp, 4-5 minutes. Immediately transfer them to the ice-bath to stop cooking. Drain well, and add them to the bowl with the avocado, followed the cucumber slices, watercress, and mint leaves. Gently toss until the salad is evenly dressed. Season with salt and pepper and serve with additional lemon wedges.

WATERCRESS AND AVOCADO SALAD



Watercress and Avocado Salad image

When my husband first made this for me I thought "ooo yummy weeds salad" lol but it soon became a favorite! Easy and tasty who could ask for more!

Provided by Deneece Gursky

Categories     Other Salads

Number Of Ingredients 7

1/2 c virgin olive oil
1/4 cup balsamic vinegar
2t fresh lemon juice
salt, pepper and accent
5 bunches watercress, stemmed washed and dryed
2 avocados, seeded peeled and cut into chunks
onion sliced into strips

Steps:

  • 1. whisk together oil, vinegar and lemon juice. Add seasonings.
  • 2. Break watercress up into pieces and put in bowl. Add avocados and onion.
  • 3. Now pour the dressing over the salad and toss to cover completely

Tips:

  • For a creamier, richer dressing, use avocado oil instead of olive oil.
  • If you don't have watercress, you can substitute arugula, spinach, or baby kale.
  • To add a bit of sweetness, try adding some chopped dried cranberries or pomegranate seeds.
  • For a more savory salad, add some crumbled feta cheese or goat cheese.
  • If you're looking for a vegan option, use a plant-based yogurt or sour cream in the dressing.

Conclusion:

Avocado watercress salad is a healthy, refreshing, and flavorful dish that is perfect for any occasion. It's packed with nutrients, including vitamins A, C, and K, potassium, and fiber. The avocado provides a creamy texture and healthy fats, while the watercress adds a peppery flavor. This salad is sure to be a hit at your next gathering.

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