Watercress is one of the planet’s healthiest greens. With each peppery bite, you’ll reap detoxing and skin clarifying benefits. Dr. Perricone recommends adding watercress to the base of soups and using it in salads.
- 1/4 cup rice vinegar (not seasoned)
- 1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
- 1/4 cup finely grated peeled Gala apple (use small holes of box grater)
- 4 teaspoons soy sauce
- 3 tablespoons extra virgin olive oil
- 6 cups watercress (thin stems and leaves only; from 1 large bunch)
- 1 firm-ripe avocado
1.Stir together vinegar, onion, apple, soy sauce, until well blended, then stir in oil.
2. 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.
Watercress can be trimmed 1 day ahead and chilled in a sealed bag lined with damp paper towels.
Dressing can be made 2 days ahead and chilled, covered. Stir or shake before using.