This simple salad is a bright citrus counterpart to all of the rich soft flavors of a traditional Thanksgiving meal. I love the peppery bite of the watercress and the Manchego cheese balance it all out. By using a microplane grater the walnuts become this fluffy cloud of nut essence and gives the dressing a lovely nut oil flavor.

Lemon Walnut Dressing
Makes about 1 cup

1 lemon, zest and the juice (about 1/4 cup)
3/4 cup avocado oil
10-12 walnut halves
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper

Grate the lemon with the microplane, then squeeze the lemon. Remember it is a 1:3 ratio, so if you have a scant 1/4 cup, go scant 3/4 with the avocado oil

Grate the walnut halves on the microplane

Combine all of the ingredients in a jar with a tight-fitting lid and shake well

Watercress Manchego and Avocado Salad
Serves 6

12 ounces baby watercress
1 large or 2 small avocados, peeled, pitted and diced
1/2 cup walnuts, roughly chopped, sautéed until lightly browned in 2 teaspoons avocado oil
3 ounces coarsely grated Manchego cheese

Combine all of the ingredients in a large bowl and toss with the lemon walnut dressing. There will be leftover dressing which should be stored in the refrigerator.