WATERCRESS, AVOCADO AND MANGO SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Watercress, Avocado and Mango Salad image

Provided by Emeril Lagasse

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

1/2 cup pink grapefruit juice, reduced to 1/4 cup
1 tablespoon honey
1 teaspoon minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/2 cup extra virgin olive oil
1 tablespoon chopped fresh basil
Salt and pepper to taste
6-ounces fresh watercress
1 cup diced fresh mango
1 Haas avocado, cut into 6 wedges

Steps:

  • Place the grapefruit juice in a small nonreactive saucepan and cook until reduced in volume by one-half. Set aside to cool.
  • In a medium bowl, combine the cooled reduced grapefruit juice, honey, shallots, mustard and garlic and whisk to blend. While continuing to whisk, add the oil in a slow, steady drizzle until fully incorporated. Stir in the basil and season with salt and pepper to taste.
  • In a large salad bowl, combine the watercress, mango, and 1/4 cup of the vinaigrette. Season lightly with salt and pepper and toss to combine. Serve salad with grilled seafood, simple grilled fish, or chicken, drizzled with extra vinaigrette if desired.

There are no comments yet!