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Watercress Manchego and Avocado Salad with Lemon Walnut Dressing




This simple salad is a bright citrus counterpart to all of the rich soft flavors of a traditional Thanksgiving meal. I love the peppery bite of the watercress and the Manchego cheese balances it all out. By using a microplane grater the walnuts become this fluffy cloud of nut essence and gives the dressing a lovely nut oil flavor.


Lemon Walnut Dressing

Makes about 1 cup


1 lemon, zest and the juice (about ¼ cup)

¾ cup avocado oil

10-12 walnut halves

1 teaspoon Kosher salt

½ teaspoon fresh ground black pepper


  • Grate the lemon with the microplane, then squeeze the lemon. Remember it is a 1:3 ratio, so if you have a scant ¼ cup, go scant ¾ with the avocado oil

  • Grate the walnut halves on the microplane

  • Combine all of the ingredients in a jar with a tight-fitting lid and shake well



Watercress Manchego and Avocado Salad

Serves 6


12 ounces baby watercress

1 large or 2 small avocados, peeled, pitted and diced

½ cup walnuts, roughly chopped, sauteed until lightly browned in 2 teaspoons avocado oil

3 ounces coarsely grated Manchego cheese


Combine all of the ingredients in a large bowl and toss with the lemon walnut dressing. There will be leftover dressing which should be stored in the refrigerator.


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