Orange, Avocado, and Watercress Salad with Ginger-Lime Vinaigrette
By America's Test KitchenPublished on August 22, 2007
Time
25 minutes
Yield
Serves 4
Ingredients
3 medium oranges, prepared as illustrated below to make 1 ½ cups1 teaspoon grated fresh ginger ¼ teaspoon Dijon mustard 1 tablespoon lime juice from 1 limepinch cayenne pepper 1 tablespoon finely chopped fresh mint leaves table salt 3 tablespoons vegetable oil ¼ small red onion, sliced very thin (about ¼ cup)1 medium avocado, ripe but firm1 small bunch watercress, stemmed and cut into 2-inch pieces (about 2 ½ cups)
Instructions
- Place orange pieces in nonreactive mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk ginger, mustard, lime juice, cayenne, mint, and 1/8 teaspoon salt in large bowl until combined. Whisking constantly, gradually add oil. Toss onion in dressing and set aside.
- Halve and pit avocado; cut each half lengthwise to form quarters. Using paring knife, slice flesh of each quarter (do not cut through skin) lengthwise into fifths. Using soup spoon, carefully scoop flesh out of skin and fan slices from each quarter onto individual plates; season avocado lightly with salt.
- Add oranges to bowl with onions; toss to coat. Add watercress and toss gently. Divide watercress among individual plates, mounding it in center; place portion of orange pieces and onions on top of watercress. Drizzle any dressing in bowl over avocado; serve immediately.
Time
25 minutesYield
Serves 4Ingredients
3 medium oranges, prepared as illustrated below to make 1 ½ cups
1 teaspoon grated fresh ginger
¼ teaspoon Dijon mustard
1 tablespoon lime juice from 1 lime
pinch cayenne pepper
1 tablespoon finely chopped fresh mint leaves
table salt
3 tablespoons vegetable oil
¼ small red onion, sliced very thin (about ¼ cup)
1 medium avocado, ripe but firm
1 small bunch watercress, stemmed and cut into 2-inch pieces (about 2 ½ cups)
Test Kitchen Techniques
Ingredients
3 medium oranges, prepared as illustrated below to make 1 ½ cups
1 teaspoon grated fresh ginger
¼ teaspoon Dijon mustard
1 tablespoon lime juice from 1 lime
pinch cayenne pepper
1 tablespoon finely chopped fresh mint leaves
table salt
3 tablespoons vegetable oil
¼ small red onion, sliced very thin (about ¼ cup)
1 medium avocado, ripe but firm
1 small bunch watercress, stemmed and cut into 2-inch pieces (about 2 ½ cups)
Test Kitchen Techniques
Ingredients
3 medium oranges, prepared as illustrated below to make 1 ½ cups
1 teaspoon grated fresh ginger
¼ teaspoon Dijon mustard
1 tablespoon lime juice from 1 lime
pinch cayenne pepper
1 tablespoon finely chopped fresh mint leaves
table salt
3 tablespoons vegetable oil
¼ small red onion, sliced very thin (about ¼ cup)
1 medium avocado, ripe but firm
1 small bunch watercress, stemmed and cut into 2-inch pieces (about 2 ½ cups)
Test Kitchen Techniques
Why This Recipe Works
For a better orange salad recipe, we came up with these rules: for bold flavor, include lime juice in the dressing; allow the oranges to drain before tossing them with the other ingredients to eliminate excess juice; use just a small amount of greens (or no greens at all); and toss the salad very gently to prevent the greens from bruising and the orange pieces from falling apart.
Instructions
- Place orange pieces in nonreactive mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk ginger, mustard, lime juice, cayenne, mint, and 1/8 teaspoon salt in large bowl until combined. Whisking constantly, gradually add oil. Toss onion in dressing and set aside.
- Halve and pit avocado; cut each half lengthwise to form quarters. Using paring knife, slice flesh of each quarter (do not cut through skin) lengthwise into fifths. Using soup spoon, carefully scoop flesh out of skin and fan slices from each quarter onto individual plates; season avocado lightly with salt.
- Add oranges to bowl with onions; toss to coat. Add watercress and toss gently. Divide watercress among individual plates, mounding it in center; place portion of orange pieces and onions on top of watercress. Drizzle any dressing in bowl over avocado; serve immediately.
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