- 1/4 of a small red onion, sliced thinly and soaked in cold water
- 1/4 cup orange juice
- 1 lime juiced
- 1 Tbs. honey
- 2 tsp Dijon mustard
- 1/2 tsp. salt
- Fresh ground pepper to taste
- 3 Tbs. Extra Virgin Olive oil
- 2 bunches watercress
- 2 avocados
- 2 navel oranges
- 1/2 cup chopped toasted nuts like hazelnuts, walnuts, almonds
Soak thinly sliced red onion in cold water for 10 minutes. For the dressing: Whisk orange and lime juices, honey, Dijon mustard, salt and pepper to taste. Slowly whisk in extra virgin olive oil. Rinse off watercress, slice the avocados and segment the oranges.
Drain onion. In a large bowl or platter with sides, gently toss onion with watercress, avocados, and segmented oranges. Add the dressing and top with nuts. Serve immediately.