Watercress, Orange, and Avocado Salad
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
Satisface las necesidades del paciente directrices editoriales
- DescargarDescargar
- Compartir
- Idioma
- Debate
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.
En este artículo:
Seguir leyendo
Ingredients for Watercress, Orange, and Avocado Salad
4 large garlic cloves, peeled
1 teaspoon plus 60ml olive oil
2 1/2-inch-thick red onion slices
60ml pomegranate juice
60ml fresh lime juice
1 tablespoon pomegranate molasses*
1 tablespoon minced seeded serrano chillies
3/4 teaspoons aniseed, ground in spice mill
40ml 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).
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
17 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido

Pregunte, comparta, conecte.
Explore debates, formule preguntas y comparta experiencias sobre cientos de temas de salud.

¿Se encuentra mal?
Evalúe sus síntomas en línea de forma gratuita
Suscríbase al boletín informativo para pacientes.
Tu dosis semanal de consejos de salud claros y fiables, redactados para ayudarte a sentirte informado, seguro y en control.
Al suscribirte, aceptas nuestra Política de privacidad. Puedes darte de baja en cualquier momento. Nunca vendemos tus datos.