A salad with sunny Mediterranean flavors that is a fine accompaniment to fish or lamb. Use only pale, very tender celery stalks and the small, tender leaves of the watercress sprigs. Avocado slices can be used in place of the orange slices or, for a more substantial dish, add smoking herring fillet and a few olives.

Diet Types: gluten-free, vegetarian
Makes 4 servings

1 ¼ lbs. watercress
2 oranges
4 celery stalks, thinly sliced crosswise
1 tbsp. fresh lemon juice
1 tbsp. white wine vinegar
1 tbsp. curry powder
salt
freshly ground pepper
5 tbsp. extra-virgin olive oil
½ cup Nu-World Amaranth snackers- chili lime

Remove and discard the tough stems and leaves from the watercress. Arrange in a salad bowl. Peel the oranges, being sure to eliminate all the white membrane, then slice them crosswise and remove any seeds. Add to the bowl, along with the celery.

In a small bowl stir together the lemon juice, vinegar, curry powder, and salt and pepper to taste until well mixed. Add the oil and stir vigorously until blended. Pour the dressing over the salad along with the snackers, toss well and serve.

Inspired by Kitchen Library Salads, from Williams-Sonome