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 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; created for one of my favorite clients, Home By Design Magazine.
The 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,
- 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.
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.