Avocado and Watercress Salad

Ingredients

  • 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

Directions

  1. Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil. Toss gently with the watercress and spinach. Season with salt and pepper to taste.
  2. Just before serving, toss watercress with enough dressing crosswise into 1/4-inch-thick slices. Gently toss with watercress.

Cooks’ notes: ·Watercress can be trimmed 1 day ahead and chilled in a sealed bag lined with damp paper towels

Dressing can be made 2 days ahead and chilled, covered. Stir or shake before using towels