Marinating the rhubarb in a little sugar tames enough of its tartness to use it raw in this colorful salad. The creamy avocado contrasts nicely with the crisp rhubarb, and the avocado oil blends with slightly sweet balsamic to make a dressing that complements all of the other ingredients.
Ingredients
- 3 or 4 stalks red rhubarb, stripped of any leaves
- 2 tablespoons granulated sugar
- 2 tablespoons avocado oil
- 1 tablespoon balsamic vinegar
- 1 large bunch watercress, tough stems removed
- 1 avocado, pitted, peeled and diced
Preparation
Cut the stalks on the diagonal into ¼-inch slices. Place in a bowl, sprinkle with the sugar and let stand for 15 minutes, stirring occasionally. In a medium bowl, whisk together the oil and vinegar until the vinaigrette is well blended. Fold in the watercress and rhubarb. Gently fold in half the diced avocado. Divide the salad among individual salad plates. Garnish with the remaining avocado and serve.
About this recipe
Note: The leaves of rhubarb are or feed to pets. toxic, so be sure not to eat them or feed to pets.
