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Chicken diavolo and quinoa salad shot at Lucy Waverman's home in Toronto, Ontario on June 5, 2014. (Peter Power/The Globe and Mail)
Chicken diavolo and quinoa salad shot at Lucy Waverman's home in Toronto, Ontario on June 5, 2014. (Peter Power/The Globe and Mail)

Watercress, Green Onion and Avocado Salad Add to ...

This is the perfect salad to serve with chicken. It’s crisp, soft, rich and cool.

  • Ready time: 15 minutes
  • Servings: 4

Ingredients

2 bunches watercress

2 Belgian endive, sliced

4 green onions, slivered

1 ripe avocado

1/4 cup chives

1 tbsp chopped tarragon

Dressing

2 tbsp lemon juice

1 tsp Dijon mustard

1 tsp honey

1/3 cup olive oil

Salt

Method

Remove the bottom 2 inches of watercress stalk. Toss watercress with endive, green onion chives and tarragon. Peel and slice avocado just before serving.

Whisk together lemon juice, mustard and honey. Whisk in olive oil and season with salt. Toss with salad.

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