I’ve eaten watercress since I was a kid, before I knew how good it was for you! In fact, it was my favorite salad green growing up. I later found out that watercress is a popular salad green in Puerto Rico, known as Berro in Spanish. My Mami always prepares a watercress salad with some chopped onion, and a drizzle of vinegar and extra virgin olive oil. I add my own twist by adding in tomato and avocado. Watercress is a bitter green, much like arugula, so it stands up well to pungent and acidic flavors. The leafy tops and tender stems are all edible, so chop up and use the whole bunch when you buy it. It’s also a great addition into sandwiches and wraps. Some say watercress is a potent cancer-fighting superfood, so now there are even more reasons to include it in your diet. Enjoy this recipe anytime you want a simple, fresh salad. It’s a great option for a light summer meal, just serve with some grilled meat or seafood, some crusty bread, and a glass of wine.
Ingredients
1 bunch of watercress, roughly chopped, washed and spun dry
1-2 plum tomatoes, chopped
1/2 red onion, sliced into half moons
1 ripe hass avocado, peeled and sliced
3 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
salt and pepper
Directions
Roughly chop the watercress, so it’s easy to eat. Wash it thoroughly and spin it dry with a salad spinner.
Chop the tomatoes into large chunks and slice the onion and avocado.
Layer the salad, with the watercress on the bottom. Arrange the tomato, onion and avocado over the top of the watercress.
Dress the salad with the vinegar and olive, and season with salt and pepper.
Serve immediately.
