This simple salad from Minnesota chef Gavin Kaysen has complex flavors, thanks to peppery arugula and watercress, a creamy curried buttermilk vinaigrette, lush avocado, and crunchy cashews.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 3/4 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons crème fraîche or sour cream
- 1/2 cup buttermilk
- 3 tablespoons olive oil
- 1 1/2 teaspoon curry powder
- kosher salt
- 4 cups watercress, loosely packed, washed and dried
- 4 cups arugula, loosely packed, washed and dried
- 1/2 ripe avocado, peeled and sliced
- 2 tablespoons chopped cashew nuts
Instructions
- Vinaigrette: In a mixing bowl, whisk mustard, vinegar, and crème fraîche to combine. Add the buttermilk and olive oil and whisk again to emulsify. (If the vinaigrette breaks—i.e., doesn’t emulsify—whisk in ½ to 1 teaspoon water.) Finally, add curry powder, season to taste with salt, and whisk to combine. Makes about 1 cup and can be stored in the refrigerator up to 1 week.
- Assembly: Put watercress and arugula in a serving bowl; gently toss with ¼ cup dressing (or more if desired). Garnish with sliced avocado, crushed cashew nuts, and a sprinkle of salt before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 194 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 5 mg |
| Sodium | 331 mg |
| Serving Size | 1 of 4 servings |
| Calories | 194 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 5 mg |
| Sodium | 331 mg |