Watercress and Grilled Pineapple Salad with Avocado and Sour Orange Dressing Recipe
Watercress is peppery, delicious, and full of beta carotene, calcium, and lots of other vitamins and minerals.
For the salad:
- 1/2 cup pepitas (pumpkin seeds)
- 1 large bunch of watercress, trimmed
- 3/4 cup chopped pineapple, grilled and cooled
- 1 small carrot, shredded
For the dressing:
- 1/2 Hass avocado
- Juice of 2 sour oranges, or juice of 1 orange and 1 lime (to make 1/2 cup)
- 2 teaspoons pure maple syrup
- 3 tablespoons extra-virgin olive oil
- 1 small garlic clove
- 1/2 teaspoon coarse sea salt
- Freshly ground black pepper
- Heat a cast-iron skillet over high heat. When it’s hot, throw in the pepitas and roast, moving them continuously for about 2 minutes, or until the seeds are just starting to brown. Remove from the pan and set aside to cool to room temperature.
- Combine the watercress, pineapple, and carrot in a large bowl.
For the dressing:
- Combine the avocado, citrus juice, maple syrup, olive oil, garlic, 1/2 teaspoon sea salt, and black pepper to taste in a blender or food processor, and blend until smooth. With the motor running, add 1/4 cup of cold water in a thin stream until the dressing reaches the desired consistency, then stop. Open the top and taste the dressing. Adjust the seasonings.
- To serve, toss the salad and divide into 4 servings. Pour on the dressing and sprinkle the pepitas over each serving. Leftover dressing may be refrigerated for up to 5 days.
Beverage pairing: Dr. Fischer Ockfener Bockstein Kabinett, Germany. German Riesling is a good match for both the cress and the pineapple. The wine’s native acidity is high enough to both take the edge off of the former and complement the latter. And the slight, background sweetness will keep the pineapple from tasting sour.
This recipe, while from a trusted source, may not have been tested by the CHOW food