The firm and tender watercress is everywhere in the markets right now so take advantage of this beautiful peppery green. And there’s nothing that says summer more than fresh raspberries. This salad is light and simple and is spectacular with grilled tuna or shrimp.
Serves 2
2 bunches fresh watercress
8 button mushrooms – sliced, white part only
1/2 cup fresh raspberries
2 tablespoons toasted slivered almonds
¼ fresh lemon
½ – ¾ teaspoons white wine vinegar
½ – ¾ teaspoons red wine vinegar
1 tablespoon extra-virgin olive oil
pinch of sea salt
- In a large salad bowl, place vinegars and salt and let sit while assembling salad so salt can dissolve.
- On top of the vinegar mixture, place watercress, mushrooms, berries and almonds.
- Drizzle lemon juice and olive oil on top and mix all together.
As with any fresh vinaigrette, make it to your own liking by adding less or more of the vinegars and olive oil.