Best Avocado And Watercress Salad With Green Beans Recipes

Watercress and Avocado Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 6

1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large bunches watercress, stems removed, leaves washed and well dried
2 ripe avocados, halved, seeded, and peeled

Steps:

Whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise. Garnish center of each salad with avocado and serve.

Watercress, Avocado and Orange Salad image

Provided by Food Network Kitchen

Time 15m

Yield 6 servings

Number Of Ingredients 0

Steps:

Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.

Avocado and Watercress Salad with Green Beans Recipe - (5/5) image

Provided by SippitySup

Number Of Ingredients 11

1 large ripe, creamy avocado, such as Hass
juice of one lemon
1 medium shallot, minced
1/2 teaspoons kosher salt, plus more for boiling water
freshly ground black pepper, to taste
2 tablespoon extra-virgin olive oil
8 oz green beans, trimmed and cut into 1″ pieces
1 cucumber, peeled, halved lengthwise, seeded and sliced thinly
1 bunch watercress, thick stems removed
1/2 cup whole mint leaves, loosely packed
lemon wedges as garnish

Steps:

Prepare an ice water bath; set aside. Halve, peel and pit the avocado, cutting it into 1/2″ chunks. Put the avocado into a serving bowl large enough for the finished salad. Whisk together shallot, lemon juice, salt, pepper and olive oil until well emulsified and creamy. Pour the mixture over the avocado and toss them until well coated so they do not discolor. Bring a pot of water to a boil, add salt. Blanch the green beans until tender-crisp, 4-5 minutes. Immediately transfer them to the ice-bath to stop cooking. Drain well, and add them to the bowl with the avocado, followed the cucumber slices, watercress, and mint leaves. Gently toss until the salad is evenly dressed. Season with salt and pepper and serve with additional lemon wedges.

Watercress and Green Bean Salad image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 9

1/2 teaspoon coarse salt, plus more for seasoning
8 ounces green beans, trimmed and cut into 1-inch pieces
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1 Kirby cucumber, peeled, halved lengthwise, and thinly sliced
1 bunch watercress, thick stems discarded
1/4 cup packed mint leaves (large leaves torn in half)

Steps:

Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain, and set aside.
Whisk together shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.
Add cucumber and reserved green beans to bowl; toss to coat. Add watercress and mint; gently toss. Season with salt and pepper.