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Ingredients
- Sprigs from 2 small bunches watercress
- 1 large ripe avocado, peeled, seeded and sliced
- 2 oranges, peeled and segmented
- 3 tbsp extra virgin olive oil
- 11/2 tbsp lemon juice
- Salt and cracked black pepper
- Pinch caster sugar
- 1 tsp dijon mustard
Method
Combine watercress, avocado and oranges in a large bowl. In a small bowl, combine olive oil, lemon juice, salt, pepper, sugar and mustard, and whisk until smooth. Pour dressing over salad and toss gently.
Serve with Barbecued butterflied lamb .
