This recipe calls for watercress but there wasn't any to be had at my local market so I used arugula. Really, you could use any green — romaine, spinach, mixed baby greens — because the kick is in the dressing. The gingery yet sweet flavor mixed with the mellow avocado and crunchy, salted peanuts is a delicious combination.
Plan on making the dressing about 20 minutes (or a day or two before) you want to have this salad because you want it to have time for it to cool entirely before you add it to the salad. This recipe is adapted from "How to Cook Everything Vegetarian" by Mark Bittman.
Prep time: 10 minutes
Cook time: 60 minutes (including refrigeration time)
Total time: 70 minutes
Yield: 4-6 servings
Avocado Salad with Roasted Peanuts and Ginger Dressing
- 1/3 cup rice vinegar
- 1/4 cup raw cane sugar
- 2 tablespoons fresh ginger, peeled and grated
- 1/2 bunch watercress, thick stems removed
- 1 medium Hass avocados, pitted, peeled and sliced
- 1/4 cup chopped roasted peanuts, salted or unsalted for garnish
- In a small saucepan over medium heat, combine the vinegar, sugar, a pinch of salt, and 2 tablespoons water. Simmer on low, stirring constantly, until the sugar dissolves.
- Add the ginger and continue to simmer, stirring occasionally as the dressing bubbles gently and thickens.
- Once the dressing gains the texture of syrup, remove from the heat, cool to room temperature, then cover and refrigerate until very cold.
- To serve, create a bed of your greens on each plate. Overlap the avocado slices on top. Drizzle each with the ginger dressing. Add a garnish of chopped peanuts and a pinch of salt.
- Serve and enjoy!
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