Sliced avocadoes.

frozen baby peas.leek, white and tender green parts only, thinly sliced crosswise.

2. medium bunches.watercress, large stems discarded and leaves coarsely chopped.Bring the water to a boil in a medium saucepan.

Add the potatoes and a pinch of salt.Cook over moderately high heat until fork-tender, about 20 minutes.

With a slotted spoon, transfer the potatoes to a plate and let cool, then halve or quarter any large potatoes.. Add 1 teaspoon of salt to the potato water and bring to a boil.

Add the peas and cook over moderately high heat until tender, about 5 minutes.Make the chicken.

Combine orange juice, lime juice, 1 1/2 tablespoons salt, oregano, black pepper, cumin, and garlic in a blender, and process on high speed until smooth, about 30 seconds.Place chicken in a gallon-size ziplock plastic bag, and pour marinade over chicken.

Seal and refrigerate, turning occasionally, 8 to 12 hours.. Make the pickled onions.Combine red onion slices and 1 cup hot water in a medium bowl; stir 30 seconds.