Avocado, Watercress and Pecan Salad | Recipe Cart
Light, flavorful avocado, watercress, and pecan salad from Pati Jinich | Perfect in just 25 minutes!
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Cooking tools:
- Comal
- Saute pan
- Cutting board
- Chef's knife
- Food processor
- Measuring spoon
- Measuring cup
- Serving bowl
- Mixing bowl
- Spoon
- Stove
Ingredients
- 1/2 cup pecans
- 1 clove garlic (unpeeled)
- 1 chile guajillo (stemmed and seeded)
- 2 to 3 Chiles de Arbol (stemmed but not seeded)
- 2 tablespoons sesame seeds
- 1 teaspoon kosher or coarse sea salt (or to taste)
- 1 teaspoon honey
- 2 tablespoons apple cider vinegar
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons olive oil
- 2 tablespoons vegetable oil
- 4 ounces watercress leaves and upper part of stems (coarsely chopped)
- 3 ripe avocados (halved, pitted, cut into large chunks)
- 2 scallions (white and light green parts only, thinly sliced)
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