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Cuban Watercress Salad

Prep Time:20 Minutes
Cook Time:10 Minutes

Nutritional Information

A light and peppery salad for summer.


  • 2 bunches watercress
  • 1 ea pineapple, peeled, cored, and cut into four 1-inch-thick slices
  • 1 tablespoon sugar
  • 3 garlic cloves, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons cider vinegar or fresh lime juice
  • 1/8 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 ea avocados, cut in 1/2 lengthwise and pitted
  • 1 small red onion, cut in 1/2 lengthwise


  • 1. Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.
  • 2. Preheat the Egg to 450ºF with cast iron grate for direct heat. Grill pineapple avocado and onion until well charred on both sides. Let cool, then cut into 1-inch cubes. Set aside.
  • 3. Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.
  • 4. Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter. Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with the slivers of red onion and serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828