Lunch: Watercress, Avocado, and Walnut Salad

At Pizzeria Mozza, Joe Marcos makes this lemony salad with agretti, a naturally salty Adriatic green sold at L.A. farmers' markets. Watercress is delicious, too.

This recipe includes superfoods such as:

Lemon

Health benefits of Watercress, Avocado, and Walnut Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 tbsp. freshly squeezed lemon juice
1 medium shallot
3 tbsp. extra-virgin olive oil
Salt and freshly ground pepper
1/2 c. walnut halves
2 firm, ripe Hass avocados
2 bunches watercress

Instructions

Preheat the oven to 350 °. In a large bowl, combine the lemon juice and minced shallot and let stand for 10 minutes. Gradually whisk in the olive oil and season the dressing with salt and pepper.
Meanwhile, spread the walnut halves in a pie plate and toast in the oven until golden brown and fragrant, about 6 minutes. Let the walnuts cool, transfer to a work surface, and coarsely chop them.
Lightly season the avocado wedges with salt. Add the avocado, chopped toasted walnuts, and watercress to the dressing and toss well. Season the salad with salt and pepper and serve right away.

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