Tel Avivian Citrus, Avocado and Watercress Salad


Creamy, rich avocado, peppery watercress, tart citrus and cool make up this refreshing Israeli salad best served when the weather gets warm!

Serves 6


Cut the avocados in half. With 2 hands, twist the halves in opposite directions to divide into 2 pieces. Tap the pit with the sharp side of a chef’s knife, remove the pit and discard. With a large spoon, scoop the flesh from the skin.  Cut the avocado into thin slices. Repeat with the remaining avocado. 

To make the vinaigrette, whisk the lemon juice, vinegar, olive oil, lemon zest, salt, and pepper in a bowl. Drizzle the avocado slices with one-third of the vinaigrette. 

With a knife, cut the top and bottom off of the oranges and grapefruit. Do not peel. Cut off the skin with a small knife, leaving no white pith.  Cut the oranges into 1/4-inch slices. Quarter the grapefruit and then into 1/4-inch slices.

Place the watercress or arugula in a bowl and season lightly with salt and pepper. Toss with 1 tablespoon of the vinaigrette.

Place the avocados on a large platter.  Top with the orange and grapefruit slices, alternating the colors. Drizzle the vinaigrette over the top. Garnish with watercress or arugula. Pile the mint leaves on top of one another, roll up, and cut into very thin ribbons. Sprinkle on the salad and serve.


2 large avocados
3 tablespoons lemon juice
1 tablespoon white wine vinegar
6 tablespoons extra virgin olive oil
1/4 teaspoon lemon zest
Salt and freshly ground black pepper
3 oranges
1 small grapefruit
1 small bunch of watercress or arugula, stems removed
10 large mint leaves

Tel Avivian Citrus, Avocado and Watercress Salad