Marinated Wild Alaskan Salmon and Avocado Salad with Watercress
The salmon in this Marinated Wild Alaskan Salmon and Avocado Salad with Watercress is served raw.
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Cooking tools:
- Melon baller
- Mixing bowl
- Whisk
- Pitcher
- Covered jar
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
- Salad plate
- Slotted spoon
- Citrus press
- Fork
- Plastic wrap
Ingredients
- 1 cup cider vinegar
- 2 tablespoons dijon mustard
- 1 tablespoon honey
- ½ teaspoon minced garlic
- ¼ cup canola oil (or other mild flavored oil)
- ½ cup extra-virgin olive oil
- 1 pinch each kosher salt & black pepper, plus more to taste
- 1 pound wild alaskan salmon cut into 1‑inch cubes
- 3 hass avocados
- 1 lemon, juice only
- 2 cups loosely packed trimmed watercress
- 1 cup loosely packed cilantro leaves
- 2 teaspoons minced chives
- 1 teaspoon whole mustard seeds, or to taste
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