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Watercress and Mango Salad with Ginger Dressing
© Miki Duisterhof

Watercress and Mango Salad with Ginger Dressing

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  1. 2 tablespoons canola oil
  2. 2 tablespoons minced peeled fresh ginger
  3. 2 tablespoons fresh lime juice
  4. 1 tablespoon unseasoned rice vinegar
  5. 1/2 teaspoon chili paste or Tabasco to taste
  6. 1/2 teaspoon minced garlic
  7. Pinch of sugar
  8. 1/2 teaspoon Asian sesame oil
  9. 1/4 cup extra-virgin olive oil
  10. Salt and freshly ground pepper
  11. 2 tablespoons finely chopped cilantro
  12. 1 scallion, thinly sliced
  13. Three 6-ounce bunches of watercress, tough stems discarded
  14. 1 small red onion, thinly sliced
  15. 1 mango, cut into 1/2-inch dice
  16. 1 Hass avocado, cut into 1/2-inch dice
  1. Heat the canola oil in a small skillet. Add the ginger and cook over moderate heat until just golden and fragrant, about 2 minutes. Transfer the ginger to a small bowl and let cool. Stir in the lime juice, rice vinegar, chili paste, garlic, sugar and sesame oil. Slowly whisk in the olive oil and season with salt and pepper. Stir in the cilantro and scallion.
  2. In a large bowl, toss the watercress and onion with the dressing and season with salt and pepper. Add the mango and avocado, toss gently and serve.
Make Ahead The dressing can be refrigerated for up to 2 days. Stir in the cilantro and scallion just before serving.


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