Avocado From Mexico, Orange And Watercress Salad. Adapted From Chef Richard Sandoval, New York, Mexico And Dubai

• 2 fully ripened avocados from Mexico, halved, pitted, peeled and sliced
• 4 cups loosely packed watercress sprigs
• 1/4 cup toasted slivered almonds
• 2 navel oranges, peeled and segmented
• 1 pound cooked medium to large peeled, deveined shrimp or 2 cups diced cooked chicken
• 4 hearts of palm, quartered lengthwise (from a 14.10-ounce jar), optional

1. In a bowl, combine 3 tablespoons of the Citrus Vinaigrette with the watercress; toss and divide among four plates. Sprinkle almonds on top.
2. Arrange avocado and orange slices, shrimp and hearts of palm on greens; drizzle with some of the dressing. Pass the remaining dressing.
3. Citrus Vinaigrette: In a small saucepan, simmer 1cup orange juice until reduced to about 2/3 cup; set aside to cool. In a blender, combine 1/4 cup lemon juice, 1/4 cup white vinegar, 1 tablespoon honey, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Add the cooled orange juice and blend. With the motor running, gradually add 1/2 cup canola or other vegetable oil and blend until combined.

avocados, watercress sprigs, almonds, oranges, shrimp, hearts of palm

Taken from food52.com/recipes/5794-avocado-from-mexico-orange-and-watercress-salad-adapted-from-chef-richard-sandoval-new-york-mexico-and-dubai (may not work)