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Ricette vegane
Watercress, Orange, and Avocado Salad

Watercress, Orange, and Avocado Salad

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This vibrant watercress, orange, and avocado salad is a refreshing vegan dish that balances zesty citrus notes with the peppery crunch of fresh greens. The addition of charred garlic and griddled red onion provides a deep, savoury base to the dressing, while the pomegranate molasses adds a sophisticated tang. It is a visually stunning plate of food, with the bright orange segments contrasting beautifully against the deep purple of the sliced red cabbage.

Ideal as a light lunch or a sophisticated starter, this salad is packed with nutrient-rich ingredients and healthy fats from the avocado. The combination of textures—from the crisp watercress to the creamy avocado—makes it a satisfying choice for those seeking a plant-based meal that does not compromise on flavour. Serve it on a large platter for a communal dining experience.

Ingredients for Watercress, Orange, and Avocado Salad

4 grandi spicchi d'aglio, sbucciati
1 teaspoon plus 60ml olive oil
2 1/2-inch-thick red onion slices
60ml pomegranate juice
60ml di succo di lime fresco
1 tablespoon pomegranate molasses*
1 tablespoon minced seeded serrano chillies
3/4 teaspoons aniseed, ground in spice mill
2 1/2 tablespoons chopped fresh coriander
4 large navel oranges
5 cups thinly sliced red cabbage
3 large bunches watercress, thick stems trimmed (about 1600g )
5 spring onions, trimmed, cut into thin matchstick-size strips
2 large avocados, peeled, pitted, cut lengthwise into 1/2-inch-thick slices

How to make Watercress, Orange, and Avocado Salad

Preheat grill. Place garlic cloves on small baking sheet; grill until golden brown, about 2 1/2 minutes per side. Heat 1 teaspoon oil in heavy small skillet over medium heat. Add onion slices; cook until light brown and slightly softened, about 7 minutes per side. Finely chop garlic and onion. Whisk pomegranate juice and next 4 ingredients in small bowl. Whisk in 60ml oil. Mix in onion and garlic. Season with salt and pepper. Whisk in coriander.

Cut off all peel and white pith from oranges. Cut between membranes to release segments.

Combine cabbage, watercress, spring onions, and orange segments in large bowl. Add dressing and avocado slices and toss gently to coat. Transfer salad to large platter and serve.

*A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.