Avocado, Watercress & Pecan Salad

Ensalada de Aguacate con Berros Y Nuez

Garlic 1 clove, not peeled

Dried Chiles de Árbol or Chiles Piquín 2, stemmed

Olive Oil 3 Tbs

Vegetable Oil 2 Tbs

Apple Cider Vinegar 2 Tbs

Freshly Squeezed Lime Juice 2 Tbs

Honey 1 tsp

Kosher Salt 1 tsp, or more to taste

Freshly Ground Black Pepper ¼ tsp

Watercress ½ lb

(2 big bunches), lower stems removed

Scallions 5 to 6, white and light green parts only, thinly sliced

Pecans ½ cup, coarsely chopped

Ripe Avocado

1, halved, pitted, and cut into large chunks

1 HEAT a comal or skillet over medium-low heat. Add the garlic clove and chiles and toast, turning often, until the chiles darken in color, 1 to 2 minutes, and the garlic is soft and charred, 5 to 6 minutes; remove the chiles as soon as they are done. When the garlic is cool enough, peel it. Mince the garlic and chiles.

2 IN a large salad bowl, whisk the oils, vinegar, lime juice, honey, salt, and pepper together. Add the chiles and garlic and mix well with the whisk. Taste and adjust the salt.

3 ADD the watercress, scallions, and pecans to the bowl and toss well. Arrange the avocado pieces on top, sprinkle with a little salt, and serve.