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Avocado and Watercress Salad with Edible Flowers

Avocado Watercress Salad with Edible Flowers // Karista's Kitchen

There is nothing quite like a beautiful salad. The color, the scent of fresh greens and produce, all collectively creating edible art on a plate.

 Not only is this Avocado and Watercress Salad impressive in presentation, but it’s mouth-watering delicious in taste.  

Fresh avocado and watercress tossed with a light lemon vinaigrette, gently stacked and then topped with brilliantly colored edible flowers.

 

Spring Vegetable Strata // Karista's Kitchen and VRAI Magazine

The Avocado and Watercress Salad is simple to prepare – either with round food rings or you can layer the salad on a platter or on individual plates.   This salad is so delicious served with either a quiche or this lovely Spring Vegetable Strata I created for VRAI Magazine.  The fresh flavors of the avocado and peppery watercress pair beautifully with eggs dishes or even a spring lamb chop or roasted rack of lamb would be lovely.

A gorgeous table of food for Mother’s Day brunch or any casual weekend entertaining.  I often serve the strata for Sunday breakfast and fancy it up with the salad if I’m serving it for brunch.  However you decide to serve these dishes, your guests will be completely delighted. Especially if there is a Mimosa sitting next to the plate!

Wishing you all a beautiful and delicious week!

Loads of Love,

Karista

Avocado and Watercress Salad with Edible Flowers

Serving Size: 4

Avocado and Watercress Salad with Edible Flowers

Ingredients

  • 1 large bunch watercress, thin stems and leaves only
  • 2-3 large firm but ripe avocados, diced
  • ½ to 1 cup edible flowers (usually purchased in the fresh herb section of a market)
  • ½ cup extra virgin olive oil
  • Juice of one lemon, about 3 tablespoons
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • 1 tablespoon cold water
  • Salt and pepper to taste
  • 4 3-4 inch round food molds, if desired (optional). If you don’t have food molds, a washed and dried tuna with both ends removed will also work.

Instructions

Whisk together the olive oil, lemon juice, Dijon mustard, sugar and water. Season to taste with salt and pepper.

In a bowl, gently toss the diced avocados with a splash of the lemon vinaigrette. In a seperate bowl, gently toss the watercress with a splash of lemon vinaigrette. The watercress will wilt quickly once it’s dressed with vinaigrette so don’t dress the watercress until right before serving. The avocado should be dressed with vinaigrette as soon as it’s been diced.

If using food molds (or tuna cans), brush the inside with a little olive oil. Set each mold on a plate. Divide the avocado among the plates. Press the avocado firmly into the mold. Next, press the watercress into each mold. Gently remove the molds. It’s ok if the watercress falls, it will still look beautiful. Drizzle a little more vinaigrette over each salad if desired and once last pinch of salt and pepper.

Garnish each salad with edible flowers and serve.

If you’d like to make the salad without molds, layer the avocado on plates, top with watercress and then the edible flowers.

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8 Comments

  • Reply
    Mandy
    May 4, 2015 at 8:42 am

    Karista, I want to pair this with all of your suggestions. Beautifully presented and what a winner!
    Have a wonderful week ahead.
    🙂 Mandy xo

    • Reply
      Karista
      May 4, 2015 at 8:52 am

      Thank you so much Mandy! I love both recipes but I could eat my weight in that salad. 🙂 Have a great week too!

  • Reply
    Bam's Kitchen
    May 4, 2015 at 7:14 pm

    Just gorgeous and so light and delicious and perfect for a mother’s Day brunch. Happy mums day a little early to you!

    • Reply
      Karista
      May 8, 2015 at 10:53 am

      Thank you Bam! Happy Mother’s Day to you too! Hope you are completely indulged with lots of love and delicious food. 🙂

  • Reply
    frugalfeeding
    May 5, 2015 at 10:40 am

    Unbelievable, Karista. That looks simple gorgeous – immaculately decorated.

    • Reply
      Karista
      May 8, 2015 at 10:52 am

      Thanks Nick! Love edible flowers, they just make everything look so fresh and delicious.

  • Reply
    Ksenia
    May 6, 2015 at 1:26 pm

    I have a soft spot for edible flowers 🙂 so beautiful, Karista!

    • Reply
      Karista
      May 8, 2015 at 10:51 am

      Me too Ksenia. Thank you! 🙂

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