15-Minute Citrus and Avocado Watercress Salad
A fresh and colorful salad featuring zesty oranges, creamy avocado, and crisp watercress. Packed with plant-based protein and fiber, this quick, low-carb dish is perfect as a light lunch, side, or snack.
Equipment
- 1 large mixing bowl
- 1 medium bowl (for dressing)
- 1 whisk or fork
- 1 knife
- 1 Cutting board
Ingredients
- 4 cups watercress lightly packed
- 1 cara cara orange peeled and sliced
- 1 blood orange peeled and sliced
- ⅓ cup shelled edamame
- ½ cup cucumber thinly sliced
- ⅓ cup cole slaw mix shredded cabbage, red cabbage, carrots
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- Zest and juice of 1 medium blood orange
- Juice of 1 lemon
- ¼ cup red onion minced
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Prepare the Watercress: Start by washing 4 cups of fresh watercress thoroughly under cold running water. Remove any thick stems or wilted leaves to ensure only crisp, tender greens remain. Pat the watercress dry using a clean kitchen towel or a salad spinner. Transfer the greens to a large serving bowl, which will serve as the main base for your salad.
- Slice the Citrus: Peel 1 cara cara orange and 1 blood orange, carefully removing all the white pith to prevent bitterness. Slice each orange into thin rounds or half-moons, depending on your preference. Arrange the orange slices evenly over the watercress to create a colorful, appealing layer of bright citrus that will provide both flavor and visual interest.
- Prepare the Edamame: Measure out 1/3 cup of shelled edamame. If using frozen edamame, rinse them under warm water and allow them to thaw completely. Add the edamame directly to the salad bowl. These little green gems provide a boost of plant-based protein and a slightly nutty texture that complements the crisp greens and juicy oranges.
- Slice the Cucumber: Take 1/2 cup of cucumber and slice it into thin rounds or half-moons. The cucumber adds a refreshing crunch and subtle, cool flavor to balance the sweetness of the oranges. Scatter the cucumber slices evenly across the salad.
- Add the Cole Slaw Mix: Measure 1/3 cup of shredded cole slaw mix, which typically includes green cabbage, red cabbage, and carrots. Sprinkle it over the other ingredients. This mix adds color, crunch, and fiber, enhancing the salad’s texture and overall nutritional profile.
- Prepare the Dressing Base: In a medium-sized bowl, combine 1/3 cup olive oil and 2 tablespoons red wine vinegar. Whisk the two together until fully emulsified, creating a smooth and cohesive base for the dressing.
- Add Citrus and Lemon Flavors: To the dressing, add the zest and juice of 1 medium blood orange along with the juice of 1 lemon. These fresh citrus juices add brightness and a slight tang, enhancing the natural flavors of the salad ingredients.
- Incorporate Aromatics and Seasonings: Add 1/4 cup finely minced red onion to the dressing for a mild, savory bite. Stir in 2 teaspoons dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk all the ingredients thoroughly to ensure the flavors meld together into a balanced, flavorful dressing.
- Dress the Salad: Pour about half of the prepared dressing evenly over the salad ingredients. Using clean hands or salad tongs, gently toss the salad to coat all ingredients lightly without bruising the delicate watercress or oranges. Taste a small portion to check for seasoning and adjust if necessary.
- Serve and Reserve Extra Dressing: Transfer the salad to individual serving plates or leave it in the large bowl for communal serving. Reserve the remaining dressing for those who may want to add extra or for storing alongside leftovers. This ensures every bite can be perfectly balanced with just the right amount of dressing.
- Optional Finishing Touches: For added flair and texture, you may garnish the salad with extra orange zest, a sprinkle of fresh herbs like parsley or basil, or a few additional edamame beans. Serve immediately to enjoy the vibrant colors and crisp textures at their best.
Notes
- Use fresh, tender watercress for the best texture and flavor.
- Cara cara oranges provide sweetness while blood oranges add a tangy, vibrant contrast.
- Edamame adds plant-based protein; make sure they are fully thawed if frozen.
- Gently toss the salad to prevent bruising delicate greens and citrus slices.
- Dressing can be made a day ahead and stored in the fridge to save time.
- Adjust salt and pepper according to taste, especially if the oranges are particularly sweet.
- This salad is best served fresh but can be lightly refrigerated for a few hours.
