1Heat 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.
2Combine the watercress, pineapple, and carrot in a large bowl.
For the dressing:
1Combine 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.
2To 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 team.