Name: Salad of Lotus, Oranges, Avocado, and Water Cress
Yield: Serves 4 as a first course or side dish
Ingredients: 2 bunches water cress, trimmed, rinsed, and separated into sprigs; 1 medium-large avocado (preferably Florida type); 3 tablespoons fruit vinegar; ⅓ cup delicate olive oil (or mix olive oil with grapeseed or corn oil); About ½ pound lotus; ¾ teaspoon kosher salt; Optional: sugar; 2 medium navel oranges; Fine-ground white pepper

Preparation info

Serves
4
as a first course

Difficulty
Medium

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Creamy avocado contrasts with crisp lotus rounds, and sweet oranges with bitter water cress, in a salad that looks as good as it tastes. Pear or raspberry vinegar is nice here, but any gentle fruity vinegar will suit. Lotus that is narrow in diameter makes the best presentation, as slices can be kept whole. Serve alongside seafood or pork.