Watercress, Avocado, And Walnut Salad

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Paradise Grove Avocados


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2 tablespoons freshly squeezed lemon juice

1 medium shallot, minced

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1/2 cup walnut halves

2 firm, ripe Hass avocados each cut into eight wedges

2 12-ounce bunches watercress, thick stems discarded

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