Whether as an accompaniment to your dishes or an excellent option for a low-calorie dish, this Watercress Salad with Pineapple Yoghurt Vinaigrette will fill your day with joy and flavor. This salad is a flavor-balanced dish that invites indulgence, where the spiciness of the watercress is combined with the sweetness and acidity of pineapple. You will be grateful to simultaneously make something so simple and have something so wonderful. Let’s cook! Dare to make it today.
- Servings: 3 to 4 servings
- Preparation time: 30 minutes
- Allergens: dairy products
- Calories: 181 to 242 per serving
- For the pineapple yoghurt vinaigrette
- ½ cup pineapple pulp
- One tablespoon plain yoghurt (we recommend Feliche Greek yoghurt)
- ¼ cup olive oil
- ½ teaspoon salt
- For the watercress salad
- 6 cups fresh watercress
- ½ avocado
- Wash and measure ingredients as needed before beginning preparation. Have all the supplies you need ready.
- For the pineapple yogurt vinaigrette
- Take away the skin from the pineapple and cut the specified amount into small, evenly sized cubes.
- Put the pineapple cubes in a pan over medium heat and let them caramelize a little.
- Deglaze the caramelized pineapple with a bit of water and repeat this process three times.
- Process the caramelized pineapple in a blender or blender. In a small saucepan, reduce pineapple juice over low heat until thickened.
- Mix the caramelized pineapple reduction with the yoghurt and salt in a “bowl” using a hand blender.
- Pour the olive oil in a thread over the mixture and emulsify with the hand mixer.
- Store in the refrigerator until complete to serve.
For The Watercress Salad
After draining the watercress well, remove excess water with a clean cloth or absorbent paper and break the stalks into smaller segments with your hands.
Cut the avocado in half, eliminate the stone or pit, and remove the skin.
Slice the flesh and point the knife at the center to cut onion feathers. Then cut it across to get trim, regular-sized pieces.
Combine the watercress yogurt vinaigrette, avocado, and pineapple in a large bowl to serve the salad. Stir gently to combine the elements.
Using tongs, serve the salad by piling the vegetables to give them height to show off better, either on a separate plate or in a separate container.
Advice and Comments
When breaking green leaves to make a salad, you should segment them with your hands and break the weakest parts of the leaf. In this way, you get salads with a better appearance and avoid the oxidation that occurs when cutting the leaves with a knife.
Vinaigrettes are unstable emulsions of an acid element and a fat element. Therefore, you must prepare the vinaigrette before serving your salads. If you made it well in advance, you could use a few chopsticks to emulsify the vinaigrette.
When preparing salads, season the vegetables before serving them on the plate. Otherwise, these hygroscopic solutes, such as salt or sugar, will draw out the plant water in the ingredients through “osmosis.” This way, you avoid the leaves wilting and watering down your vinaigrettes.