INGREDIENTS
Serves 2
1/4 cup extra-virgin olive oil
Juice of 1 medium lime
1 clove garlic, smashed
2 tablespoons finely chopped fresh cilantro
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bunches watercress, large stems removed
1 small ripe tomato, thinly sliced
1 small red onion, peeled and thinly sliced
1 small ripe Hass avocado
1. Make the dressing by whisking together the oil, lime juice, garlic, cilantro, oregano, salt, and pepper in a large bowl.
2. Add the watercress to the bowl, toss it with the dressing, then arrange in the center of two plates. Arrange the tomato and onion slices on top of the greens.
3. Cut the avocado in half and remove the pit. Scoop out the flesh and cut into 1/4" slices. Place on top of the salad and season the avocado with additional salt and pepper if desired. Serve immediately.
TAKING THE BITE OUT OF ONIONS
When onions are too strong, slice them thinly and soak them in ice water for 10 minutes. This removes the bite and crisps up the onions nicely. Another option is to marinate the onions in a mixture of equal amounts of red vinegar and granulated sugar. Completely cover the onions in this mixture like pickles in brine. They will last for 2 weeks in the refrigerator.