Watercress is Lovely with Avocado

It really is. When creating something fabulous to eat, it is good to remember juxtapositions -- foils. The peppery, spicy nature of watercress is rounded and tempered so nicely by the buttery avocado. The Black Truffle Oil I drizzled on top was a similarly decadent, soft and rich complement to the greens. Black Truffle oil is a very worthy indulgence, by the way. My pricey little tin ($18!) has lasted almost two years now in the fridge. Because of the intense flavors here, I didn't even add vinegar or lemon. This is simple, whole food at its finest. An indulgence!