Watercress And Avocado Salad With Lemon-Soy Dressing

Recipe Ingredients

2 tablespoons	30ml	Olive oil
12 tablespoons	180ml	Shiitake mushrooms - stemmed, sliced (medium)
2 teaspoons	10ml	Soy sauce - divided
1 tablespoon	15ml	Lemon juice - (to 1 1/2)
3 tablespoons	45ml	Hazelnut or walnut oil
		Freshly-ground black pepper - to taste
2		Watercress, tough stems removed,
		Washed and dried
1		Ripe avocado (large)
4		Piquillo peppers - seeded, sliced (small)
		= (or 2 seeded and sliced roasted
		Red bell peppers)
1/4 cup	23g / 0.8oz	Sliced almonds - toasted

Recipe Instructions

Heat the olive oil in a medium skillet over medium-high heat. Add shiitakes and cook, stirring or shaking the pan constantly, until tender. Drizzle with 1 teaspoon soy sauce and continue cooking until almost crisp. Set aside.

In a small bowl, whisk together the remaining soy sauce with the lemon juice and pepper to taste. Add the hazelnut oil and whisk until emulsified. Taste and adjust the seasoning.

Place the watercress in a large salad bowl. Cut the avocado into quarters lengthwise, remove the pit and cut crosswise into thin slices. Slide the fruit off the skin into the bowl. Add the peppers and shiitakes and toss well. Add just enough dressing to coat and toss again. Divide the mixture among serving plates and sprinkle with almonds.

This recipe yields 4 to 6 servings.

Each of 6 servings: 239 calories; 127 mg. sodium; 0 cholesterol; 21 grams fat; 3 grams saturated fat; 13 grams carbohydrates; 3 grams protein; 5 grams fiber.

Source:
The Los Angeles Times, 04-09-2003

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