Instructions: Arrange watercress in shallow serving bowl.

Cut three oranges into crosswise slices. Cut off top and bottom of an orange. Stand orange on one flattened end and pare away peel and white pith along sides. Turn orange on its side and slice. Cut slices in half and repeat with two more oranges.

Cut avocados in half lengthwise, remove seeds, and peel. Cut each half crosswise into slices. Alternate orange and avocado slices over watercress.

Using a sharp knife or zester, remove orange zest from remaining orange and place in small mixing bowl. Squeeze about 2 tablespoons of juice from orange into bowl and add lemon juice. Whisk in oil and salt to taste. Add more orange or lemon juice as desired. Pour dressing over salad and top with black pepper.

This recipe yields 8 servings.

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