MFM LUNCH – Avocado and Watercress Salad– PHASE 3

1 large bunch watercress, thin stems and leaves only

2-3 large firm but ripe avocados, diced

½ to 1 cup edible flowers (you can get these at Woolworths or from your garden if you have)

3/4 cup extra virgin olive oil

2 tablespoons apple cider vinegar

Juice of one lemon, about 3 tablespoons

1 tablespoon Dijon mustard

2 teaspoons liquid stevia

Salt and pepper to taste

100mm round food molds, if desired (optional). If you don’t have food molds, a washed and dried tuna tin with both ends removed will also work.


Whisk together the olive oil, vinegar, lemon juice, Dijon mustard and stevia. Season to taste with salt and pepper.

In a bowl, gently toss the diced avocados with a splash of the lemon vinaigrette. In a separate bowl, gently toss the watercress with a splash of lemon vinaigrette. The watercress will wilt quickly once it’s dressed with vinaigrette so don’t dress the watercress until right before serving. The avocado should be dressed with vinaigrette as soon as it’s been diced.

If using food molds (or tuna cans), brush the inside with a little olive oil. Set each mold on a plate. Divide the avocado among the plates. Press the avocado firmly into the mold. Next, press the watercress into each mold. Gently remove the molds. It’s ok if the watercress falls, it will still look beautiful. Drizzle a little more vinaigrette over each salad if desired and once last pinch of salt and pepper.

Garnish each salad with edible flowers and serve. If you’d like to make the salad without molds, layer the avocado on plates, top with watercress and then the edible flowers.