Spring Watercress Salad
Our watercress is delicious at the moment. We love this receipe by Annabel Langbein!
10 handfuls watercress, stems removed (click HERE to order a vege box with watercress)
flesh of 3 oranges, cut into segments, pith removed
2 large, just-ripe avocados, cut into chunks
¼ recipe Cashew Mustard Dressing (on Annabel Langbein's website - link below)
Place watercress, orange segments and avocados in a large bowl. Squeeze the juices from the orange shells over the salad and toss gently to combine. Drizzle with Cashew Mustard Dressing. Divide between 8 serving plates and serve immediately.
View the receipe on Annabel Langbein's website HERE