First make the dressing. Remove the rind from the lime with a zester, or grate it finely. Squeeze out 2 tablespoons lime juice and put it with the rind in a mixing bowl. Add salt, black pepper and sugar, then whisk in the oils. Taste and add more lime juice, if necessary, then put the dressing aside.
Rinse and dry the watercress and trim off the coarse stalks.
Halve and stone the avocados, then peel and slice widthways. Halve the pawpaws, then remove the seeds and peel and slice the flesh lengthways.
Arrange the watercress, avocado and pawpaw on individual serving plates. Pour the dressing over and serve immediately.
Mangoes can be substituted for the pawpaws and the watercress replaced with baby spinach leaves.
NUTRIENTS PER SERVING:
good source of vitamins A, B group and C.
When choosing an avocado, pick one that feels heavy for its size. An avocado is ripe when it yields to light pressure; it can then be kept for 3–4 days in the refrigerator. Unripe avocados will ripen in 1–2 days if kept in a warm room.