Dominican Avocado Salad
This salad is inspired by the many Dominican restaurants in New York City that serve something very similar.
- ¼ cup extra-virgin olive oil
- Juice of 1 lime
- 1 garlic clove, smashed
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 bunches watercress, large stems removed
- 1 small ripe tomato, thinly sliced
- 1 small red onion, thinly sliced
- 1 Haas avocado
Make the dressing by whisking together the oil, lime juice, garlic, cilantro, oregano, and salt and pepper.
Toss the watercress with the dressing and arrange in the center of 2 plates. Arrange the tomato and onion slices on top of the greens. Season them with salt and pepper.
Cut the avocado in half and remove the pit. Scoop out the flesh and cut into ¼-inch slices. Place on top of the salad and season the avocado with salt and pepper. Serve immediately.
Taking the Bite Out of Onions
When onions are too strong, slice them thinly and soak them in ice water for 10 minutes. This removes the bite and crisps up the onions nicely. Another option is to marinate the onions in a mixture of equal amounts of red vinegar and granulated sugar. Completely cover the onions in this mixture like pickles in brine. They will last for 2 weeks in the refrigerator.