1/4 cup rice vinegar (not seasoned)
1 tablespoon grated sweet onion
1/4 cup finely grated peeled (Braeburn or Gala) apple
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons olive oil
6 cups watercress (thin stems and leaves only; from 1 large bunch)
1 firm-ripe avocado
Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil. Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.
Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X
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