Watercress Salad


Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

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.



  • ¼ cup freshly squeezed lime juice
  • ½ shallot, minced
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup good quality extra virgin olive oil


  • 2 bunches watercress, stems trimmed
  • 1 small jicama, peeled and sliced into thin matchsticks
  • 12 to 15 grape tomatoes, sliced in half
  • 2 Persian cucumbers, diced (optional)
  • 1 Haas avocado, peeled, pitted, and diced (optional)


Make Dressing

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).

Mix Salad

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.