Watercress, Orange, and Avocado Salad
Need a gluten free, whole 30, and vegan side dish? Watercress, Orange, and Avocado Salad could be a super recipe to try. One portion of this dish contains approximately 3g of protein, 5g of fat, and a total of 107 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up pomegranate juice, avocados, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Place garlic cloves on small baking sheet; broil 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.
Mix in onion and garlic. Season with salt and pepper.
Cut off all peel and white pith from oranges.
Cut between membranes to release segments.
Combine cabbage, watercress, green 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).