• 1 watercress bunch
• 1 medium tomato, diced
• 1/4 cup diced onion
• 1/2 lime halve, juiced
• 2 tablespoons extra-virgin olive oil
• 1 pinch salt
• 1 tspn fresh parsley chopped or flakes
• 1 pinch ground black pepper
• 1 tablespoon honey (optional)
Belonging to the Brassicaceae family and scientifically known as Nasturtium Officinale, watercress is one of the leafy greens low in calories and rich in vitamin C. This aquatic and peppery-flavored herb
is used to boost many Haitian dishes, such as fish, salaises or meatballs. If watercress salad is very nutritious, rest assured though it is well clean, soaked in salt water before use. Season watercress upon eating, otherwise it softens and loses its beauty. Have you ever eaten it? Please, let us know!
1. In a bowl, wash watercress with fresh water, then soak in salt water for 15-30 mins.
2. Carefully remove thick woody stems along with mushy leaves, and tiny snails if found.
3. Rinse two more times with fresh clean water and pat dry with towel papers.
4. In separate bowl, combine diced tomato and onion, add oil, lime juice, chopped parsley,
salt and black pepper.
5. Pour dressing preparation over watercress and mix.