Aguacatillos Salad with Watercress
When you visit Sunday markets in Xalapa and its vicinity, you can see the baskets overflowing with fragrant Criollo avocados, whose leaves perfume countless dishes. I always take advantage of them when they’re in season to prepare a tasty salad with fresh watercress like how my grandmother used to make.
4 Servings
Ingredients:
- 6 Criollo avocados
- ¼ small red onion
- 2 tbsp. blueberry vinegar**
- 3 tbsp. extra virgin olive oil
- ½ tsp. Soconusco pink salt*
- 1 big bunch of fresh watercress
- 1 pinch of ground black pepper
Print Recipe
Instructions:
- Cut the avocados into quarters and remove the seed. If you use Criollo avocados, you don’t need to remove the thin, edible skin. Cut the red onion into thin slices or rings. Set them aside.
- In a bowl, pour the blueberry vinegar, olive oil, and half the salt. Mix well to form a vinaigrette.
- Put the watercress in a large bowl (using only the tender tips and removing any thick stems). Add the avocado, red onion, a little vinaigrette, salt, and pepper. Mix well and repeat twice more until all the vinaigrette is used.
- Serve immediately with tortilla chips, freshly baked bread, or with main dishes.
*Tip: You can use pink salt of choice, such as Himalayan.
**Note: Blueberry vinegar can be purchased online, but it is also easy to make—all you need is a pint of blueberries, white vinegar, sugar, and time.
