Blood orange, watercress and avocado salad

 
  • Blood orange, watercress and avocado salad recipe
  • 10-30 minutes to prepare
  • Serves 2 adults and a baby
  • How to make

1 blood orange
1 large handful of watercress 
1 large handful of baby spinach leaves
1 ripe avocado
½ a very finely diced shallot (optional) 

Dressing:

4 tbsp extra virgin olive oil
1 tbsp blood orange juice
½ tsp maple syrup (optional)

Step 1

Mix all the dressing ingredients together and stir well

Step 2

Remove any tough stems from the watercress and chop into bite size pieces or finely shred (see options). Then rinse the watercress and spinach leaves well and drain

Step 3

Peel the blood orange, removing any excess pith as it can be bitter for little ones. Break the orange into segments. These can be left whole or very finely chopped, depending on how you want to feed your child

Step 4

Finely chop the shallot if using it (see below)

Step 5

Slice the avocado in half, remove the stone and peel. Then slice into chunks big enough for your baby to hold and take a bite from, or alternatively mash up with the finely shredded green leaves (see options)

Step 6

Mix all the salad ingredients together in a bowl and pour over the dressing

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Recipe notes

Babies don’t tend to deal with raw green leaves that well – but it’s worth them playing with them, to gradually introduce the idea. Make sure you cut the watercress up into bite size pieces (to avoid choking) that they can pick up and try - this is great for the ‘baby led weaning’ technique. Alternatively, you can very finely shred the leaves and mush together with the soft avocado and very finely chopped orange and this can then be spoon-fed. The raw shallot is quite a strong flavour and is entirely optional – see if your little one likes it on just a small mouthful of salad: it’s great for them to try lots of new flavours. If not, simply leave it out.

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