1 bunch watercress
Some dry hibiscus flowers
1 handful raw pepitas
1 ripe pear of your choice
For the Dressing:
1 T acacia honey
1 T white wine vinegar
1 teaspoon Chile Ancho powder
1 clove of garlic, smashed
1-2 lugs of olive oil
Mix the honey, vinegar, Ancho powder, salt and garlic in a bowl. Let the flavors infuse.
Wash the watercress well, and if not using it immediately place it in the fridge, so that it remains crisp.
Toast the hibiscus flowers on very low heat until they are dry. Once they are cooled, crumble them up to your desired size. You can do this by hand, or with a mortar and pestle.
Toast the pepitas in a dry pan on low until they inflate and are crunchy.
Slice the pear in half lengthwise and remove the inner core. Slice one half of the pear into thin segments.
Slice the avocado in half, remove the bone, and remove its jacket. Slice the avocado into thin pieces lengthwise. You can cut those in half if you want smaller pieces.
Remove the garlic clove from the dressing infusion. Slowly whisk in the olive oil, a few drops at a time.
Toss the watercress, pepitas, and pear slices with the dressing in a bowl.
Decorate the top of the salad with the avocado slices and hibiscus flowers for serving.
Serves 2 as a main dish, 4 as an appetizer.