This is a very popular "Powerhouse"salad on the west coast and is very refreshing and available, all year round.
"Make it your own" by adding whatever is available in your market.
serves 6-8 as a side dish
2 Butter lettuce/Boston/Bib..well washed and drained
2 bunches watercress..well washed and trimmed (do not just use the leaves)
2 cups washed and drained field spinach..with stems (not the mini salad spinach)
Dressing:
2 large ripe avocado's
1 cup olive oil or safflower oil
1/2 tsp sea salt
2 cloves garlic smashed and minced(optional)
2 tsp orange marmalade
3 large oranges peeled, pared and sectioned ( cut into individual slices without any skin)
1 cup toasted chopped pecans or walnuts
1 cup dried apricots chopped (or raisins/cranberries & etc...even dates freshly chopped will be fine)
1 cup minced fresh parsley or cilantro
Method:
Wrap the drained lettuce, spinach and watercress in clean towels to absorb moisture (being careful not to bruise the lettuce), and chill for several hours to crisp up.
Mash the avocado flesh then blend with the rest of the dressing ingredients, until smooth...then cover and chill.
Take a large salad bowl or individual, and arrange bite sized pieces of TORN lettuce and spinach (DO NOT CUT), adding sprigs of watercress.
Mix the orange segments in carefully, and top with the toasted pecans and dried fruit. sprinkle with parsley and serve the dressing in a bowl on the side.
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