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
Citrus Vinaigrette (recipe follows)

In a bowl, combine 3 tablespoons of the Citrus Vinaigrette with the watercress; toss and divide among four plates. Sprinkle almonds on top. Arrange avocado and orange slices, shrimp and hearts of palm on greens; drizzle with some of the dressing. Pass the remaining dressing.

Citrus Vinaigrette:

In a small saucepan, simmer:

1 cup 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
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.

Serves: 4 portions (1-1/2 cups vinaigrette)

Submitted by: Avocados from Mexico