Avocado, Orange and Watercress Salad

Adapted from Chef Richard Sandoval, New York, Mexico and Dubai

Serves: 4 (1 1/2 cups dressing)
Prep time: 25 min.
Cook time: 5 min.

Ingredients:
2 avocados from Mexico, halved, pitted, peeled and sliced
4 cups loosely packed watercress sprigs
1/4 cup toasted slivered almonds
2 navel oranges, peeled and segmented
1 pound cooked medium to large peeled, deveined shrimp or 2 cups diced cooked chicken
4 hearts of palm, quartered lengthwise, optional

Citrus Vinaigrette Ingredients:
1 cup orange juice
1/4 cup lemon juice
1/4 cup white vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup canola or other vegetable oil

Preparation:

In a bowl, combine 3 tablespoons of the Citrus Vinaigrette with the watercress; toss and divide among four plates. Sprinkle almonds on top. Arrange avocado and orange slices, shrimp and hearts of palm on greens; drizzle with some of the dressing. Pass the remaining dressing.

Citrus Vinaigrette Recipe: In a small saucepan, simmer orange juice until reduced to about 2/3 cup; set aside to cool. In a blender, combine lemon juice, white vinegar, honey, salt and ground black pepper. Add the cooled orange juice and blend. With the motor running, gradually add canola and blend until combined.