food, Recipes

Orange and Watercress Salad

Recipe Michele Cranston This recipe originally appeared in Fresh & Fast: Simply Delicious Healthy Food by Michele Cranston (Murdoch Books, 2008) Serves 4
  • 1 red onion, finely sliced
  • ½T sea salt
  • 1T lemon juice
  • 3 handfuls of watercress
  • 4 oranges
Put the onion in a bowl and sprinkle the salt on top. Toss to ensure the onion is well coated. Allow to sit for 10 minutes, then lightly rinse under cold running water. Squeeze to remove any excess liquid and place in a small bowl with the lemon juice. Arrange the watercress on a serving plate. Slice away the skin and pith of the oranges. Holding the oranges over the watercress, remove the orange segments by running a sharp knife between the individual membranes, then arrange the segments on the watercress. Allow any excess juice to drizzle over the salad. Top with the onion and serve.