Here is a salad perfect for hot summer days. Watercress is filled with so many nutrients: more vitamin C than an orange, more calcium than milk, more iron than spinach and more folate than bananas. In American diet it was used as a little more than a plate garnish but it has gained popularity as the next superfood. Hippocrates, the father of medicine, used it to treat his patients. In England watercress sandwiches were a staple of the working class, until the 19th century.
My mom uses watercress often in soups and salads. In Guatemala it is known as “Ensalada de Berros.” Repeat after me: berros and start rolling those r’s! This was one of my favorite recipes growing up.
I made this today and it was the perfect accompaniment for our salmon and quinoa dinner. You can buy it pre packed or a bunch in the vegetable section.
Prep time: 15 minutes Serves: 2-4
4 ounces of watercress
1/2 cup diced radishes
1/4 cup chopped onions
1 medium size tomato, diced
1 1//2 limes or lemon
salt to taste
Step 1: Chop the watercress
Step 2: Dice the tomatoes and radishes
Step 3: Chop the onion
Step 4: Add all the diced vegetables to a bowl
Step 4: Add the lime/lemon juice and salt to taste
Attention — Watercress is a bit bitter so the sweetness and acidity of the lemon/lime will balance that out. Enjoy!