See Also: Cooking Club · Salads
Cuban Watercress Salad
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 - 2 bunches of fresh watercress
2 - 3 stalks of fresh cilantro, snipped, or fresh parsley
1 pineapple, about 2 pounds
1 tablespoon raw sugar
1/3 cup extra virgin olive oil
3 - 4 tablespoons lime juice (use the zest too!)
3 cloves garlic, finely minced
1 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1 - 2 avocados
1 small red onion, very thinly slivered
Wash and pat dry the watercress, removing any tough stems. Snip in the cilantro or parsley. Refrigerate or set aside while you prepare the remaining ingredients. Peel and slice the pineapple into 1 inch cubes and place in a bowl, toss with the sugar. Set aside. In glass measuring cup whisk together the olive oil, zest and juice of the lime, minced garlic, salt and pepper. Pour it over the pineapple. To serve, arrange the watercress & cilantro over plates or a large platter. Remove avocado from the peelings and cut into 1 inch wide strips. Finely sliver the red onion. Arrange the avocado slices over the watercress and then arrange the pineapple mixture over the top along with garnishing with the slivered red onions.
Recipe created 2017-04-30.
