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Avocado, Watercress and Pecan Salad

Serves 4-6

© by Angie Mosier


  • Garlic 1 clove, not peeled
  • Dried Chiles de Árbol or Chiles Piquín 2, stemmed
  • Olive Oil 3 Tbs
  • Vegetable Oil 2 Tbs
  • Apple Cider Vinegar 2 Tbs
  • Freshly Squeezed Lime Juice 2 Tbs
  • Honey 1 tsp
  • Kosher Salt 1 tsp, or more to taste
  • Freshly Ground Black Pepper ¼ tsp
  • Watercress ½ lb (2 big bunches), lower stems removed
  • Scallions 5 to 6, white and light green parts only, thinly sliced
  • Pecans 1⁄2 cup, coarsely chopped
  • Ripe Avocado 1, halved, pitted, and cut into large chunks

Cook It

  1. Heat a comal or skillet over medium-low heat. Add the garlic clove and chiles and toast, turning often, until the chiles darken in color, 1 to 2 minutes, and the garlic is soft and charred, 5 to 6 minutes; remove the chiles as soon as they are done. When the garlic is cool enough, peel it. Mince the garlic and chiles.
  2. In a large salad bowl, whisk the oils, vinegar, lime juice, honey, salt, and pepper together. Add the chiles and garlic and mix well with the whisk. Taste and adjust the salt.
  3. Add the watercress, scallions, and pecans to the bowl and toss well. Arrange the avocado pieces on top, sprinkle with a little salt, and serve.
Excerpted from Pati Jinich Treasures of the Mexican Table: Classic Recipes, Local Secrets by Pati Jinich. (C) 2021 Reproduced by permission of Mariner Books. All rights reserved.

Read the review here.