Watercress And Mango Salad With Ginger Dressing

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2 tablespoons canola oil

2 tablespoons minced peeled fresh ginger

2 tablespoons fresh lime juice

1 tablespoon unseasoned rice vinegar

1/2 teaspoon chili paste or Tabasco to taste

1/2 teaspoon minced garlic

Pinch of sugar

1/2 teaspoon Asian sesame oil

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

2 tablespoons finely chopped cilantro

1 scallion, thinly sliced

Three 6-ounce bunches of watercress, tough stems discarded

1 small red onion, thinly sliced

1 mango, cut into 1/2-inch dice

1 Hass avocado, cut into 1/2-inch dice

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