Watercress Salad (Ensalada de Verro)

Laura B. Martin-Robley
1986 Puerto Rican Cooking Show Demonstrator

• 1 bunch watercress
• 2 med. size tomatoes
• 1 med. size ripe avocado
• 1/3 c. shoyu
• 2 T. vinegar
• 1/4 c. vegetable oil
• Ground black pepper, to taste
• Red and/or yellow bell peppers (opt.)

Wash watercress and drain well. Cut into 1-inch lengths and put into a bowl large enough for tossing. Cut tomatoes into wedges, to desired thickness. Add to watercress. Cut avocado into quarters. Discard seed and peel. Slice into desired thickness. Set aside. Mix together the shoyu, vinegar, vegetable oil and black pepper. Shake vigorously. Add to watercress and tomatoes that are in the bowl, mixing well together. Now, add the avocado and toss GENTLY. Let this sit in the refrigerator for 10 minutes, tossing gently after the first 5 minutes. Cut bell peppers in rings. Place 3 or 4 on the edge of a salad plate, alternating colors if using both, then place watercress salad in the middle. Serves 4 to 6.