Crunchy Watercress, Avocado & Fruit Salad



Biltong is a kind of dried meat that originated in South Africa and can be bought in most large supermarkets. If you don’t want to add biltong replace with shredded chicken.

  • 2 tbsp olive or avocado oil
  • 1 tbsp balsamic vinegar
  • 2 tbsp fresh pomegranate seeds
  • 1 tbsp brown sugar
  • Salt and freshly ground black pepper
  • 2 Summer Avocados
  • 1 bunch watercress
  • 1 papaya, peeled, deseeded and sliced
  • 1 mango, peeled and sliced
  • 4 slices biltong, chopped
  • 2 tbsp pumpkin seeds, toasted


  • Place the olive or avocado oil, balsamic vinegar, pomegranate seeds and brown sugar into a small pan and simmer for five minutes.
  • Halve the avocados, remove the stones and peel.
  • Place the halved avocados cut side down onto a chopping board. Slice the avocados lengthways to within about 1cm from the top so keeping the top intact so you can fan the them.
  • Arrange the watercress in the middle of a serving plate; pile with the papaya,mango and top with the fanned avocado. Sprinkle with the biltong and pumpkin seeds and spoon the dressing around.
  • Serve straight away.
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