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Avocado from Mexico, Orange and Watercress Salad

(recipe, Avocados From Mexico)

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Avocados from Mexico makes salads sing! Make a sensational summer salad with these tasty ingredients!


  1. 2 fully ripened avocados from Mexico, halved, pitted, peeled and sliced
  2. 4 cups loosely packed watercress sprigs
  3. ¼ cup toasted slivered almonds
  4. 2 navel oranges, peeled and segmented
  5. 1 lb. cooked medium to large peeled, deveined shrimp or 2 cups diced cooked chicken
  6. 4 hearts of palm, quartered lengthwise (from a 14.10-ounce jar), optional
  7. Citrus Vinaigrette (recipe follows),


  1. In a bowl, combine 3 tablespoons of the Citrus Vinaigrette with the watercress; toss and divide among four plates.
  2. Sprinkle almonds on top.
  3. Arrange avocado and orange slices, shrimp and hearts of palm on greens; drizzle with some of the dressing.
  4. Pass the remaining dressing.
  5. Citrus Vinaigrette: In a small saucepan, simmer 1cup orange juice until reduced to about ⅔ cup; set aside to cool. In a blender, combine ¼ cup lemon juice, ¼ cup white vinegar, 1 tablespoon honey, ½ teaspoon salt and ¼ teaspoon ground black pepper.
  6. Add the cooled orange juice and blend. With the motor running, gradually add ½ cup canola or other vegetable oil and blend until combined.