This is a refreshing salad that makes a great side dish with any kind of barbecue or can be served as a starter to a meal. It’s important to trim the watercress stems to about 2 inches long for both presentation and texture. Watercress is a common salad green throughout the Caribbean and is similar to arugula in its peppery flavor. When in season Asian pear is a nice substitute for the crunchy, fresh jicama in this recipe.
In a medium bowl, mix together the lime juice, shallot, sugar, salt, and black pepper and allow to sit for 10 minutes. Slowly whisk the olive oil into the dressing (you may also do this in a high speed blender for a smoother emulsion).
Gently toss all the salad ingredients together in a large bowl.
Pour about half the dressing (or more if desired) over the salad and toss well.
Note: You may store any remaining dressing in a sealed container in the refrigerator for up to 1 week. Bring to room temperature before serving.
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