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Ensalada Mexicana de Berros (Mexican Watercress Salad)

Vegetable 

Watercress

The Recipe!

Introduction

While growing up in Mexico, one of the things I remember the most about my childhood is going to the countryside to see what we could find. Watercress was always the plant growing wild near the brooks, and my dad adored eating it fresh from the edge of the water.


Because of these experiences, I believe I had a very organic childhood diet without even realizing it. My dad grew lots of things in our garden – figs, zapotes, limes, pomegranate, cactus, avocados, olives, herbs – all organic, without chemicals. We ate plenty of vegetables and good, wholesome food, the kind many children today wouldn’t touch.


This salad is a tribute to my dad and the food he loved. It’s simple, fresh, and delicious. I hope you give it a try!


Serves: 2

Prep Time: 15 minutes



Ingredients

  • 1 bag of organic watercress

  • ½ organic cucumber, sliced

  • 10 radishes, sliced into rounds

  • 1 organic avocado, sliced

  • ½ red onion, julienned

  • 1 organic red chilli, de-seeded and finely chopped

  • 25g fresh feta cheese

  • Juice of 1 lime

  • Salt to taste

  • Pinch of pepper


Method

  1. Place all the ingredients in a large salad bowl.

  2. Mix them well and season with salt and a pinch of pepper.

  3. Squeeze fresh lime juice over the salad.

  4. Scatter some extra feta cheese and red chilli on top before serving.


Listo! Provecho!


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