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Watercress, Orange, and Avocado Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant watercress, orange, and avocado salad is a refreshing vegan dish that balances zesty citrus notes with the peppery crunch of fresh greens. The addition of charred garlic and griddled red onion provides a deep, savoury base to the dressing, while the pomegranate molasses adds a sophisticated tang. It is a visually stunning plate of food, with the bright orange segments contrasting beautifully against the deep purple of the sliced red cabbage.

Ideal as a light lunch or a sophisticated starter, this salad is packed with nutrient-rich ingredients and healthy fats from the avocado. The combination of textures—from the crisp watercress to the creamy avocado—makes it a satisfying choice for those seeking a plant-based meal that does not compromise on flavour. Serve it on a large platter for a communal dining experience.

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Ingredients for Watercress, Orange, and Avocado Salad

  • 4 large garlic cloves, peeled

  • 1 teaspoon plus 60ml olive oil

  • 2 1/2-inch-thick red onion slices

  • 60ml pomegranate juice

  • 60ml fresh lime juice

  • 1 tablespoon pomegranate molasses*

  • 1 tablespoon minced seeded serrano chillies

  • 3/4 teaspoons aniseed, ground in spice mill

  • 40ml chopped fresh coriander

  • 4 large navel oranges

  • 5 cups thinly sliced red cabbage

  • 3 large bunches watercress, thick stems trimmed (about 1600g )

  • 5 spring onions, trimmed, cut into thin matchstick-size strips

  • 2 large avocados, peeled, pitted, cut lengthwise into 1/2-inch-thick slices

How to make Watercress, Orange, and Avocado Salad

Preheat grill. Place garlic cloves on small baking sheet; grill until golden brown, about 2 1/2 minutes per side. Heat 1 teaspoon oil in heavy small skillet over medium heat. Add onion slices; cook until light brown and slightly softened, about 7 minutes per side. Finely chop garlic and onion. Whisk pomegranate juice and next 4 ingredients in small bowl. Whisk in 60ml oil. Mix in onion and garlic. Season with salt and pepper. Whisk in coriander.

Cut off all peel and white pith from oranges. Cut between membranes to release segments.

Combine cabbage, watercress, spring onions, and orange segments in large bowl. Add dressing and avocado slices and toss gently to coat. Transfer salad to large platter and serve.

*A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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