Cut the orange peel away with a knife and slice the fruit into bite-sized pieces. You can repurpose the orange peel to make lovely flavoured water.
Make the dressing next and then cut up the avocado just before serving.
Combine the watercress (rinse well, cut, discard larger stems and use for smoothies, soups, etc.) with avocado and orange, and sprinkle with dried cranberries (omit for Whole30) and some chia seeds, which are full of Omega-3 fatty acids and fibre. Toss the salad with the dressing and serve.
100 g / 3-4 oz. watercress salad leaves (about 4 cups)
1 orange, peeled and cut into quarter slices or bite-size pieces
2 tablespoons dried cranberries, chopped
1 large avocado, sliced and halved
1 + 1/2 tablespoons chia seeds
Dijon Mustard & Citrus Dressing
2 tablespoons lemon juice
2 tablespoons orange juice
2 tablespoons olive oil
1 teaspoon Dijon mustard (or yellow mustard)
A good pinch of salt and pepper
1/2 teaspoon honey (optional, omit for Whole30)