Recipe courtesy of "Superfoods: Nutrient-Dense Foods to Protect Your Health" by Michael van Straten and Barbara Griggs, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 bunch watercress||2 tbs walnut oil|
|2 avocados||Juice of half a lemon|
|1 oz/30 g pine nuts||Salt and pepper|
Wash and dry the watercress, discard the bigger stalks, and put the cress in a salad bowl. Add the avocados, sliced thinly, and the pine nuts. Make a dressing with the walnut oil, lemon juice, salt, and pepper and pour over. Toss very gently, then chill, covered with a damp cloth, for an hour or so before eating.
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