This composed salad combines two Cuban classics: avocado and mango. If mangoes aren't available, substitute papaya, Mary Urrutia Randelman suggests in Memories of a Cuban Kitchen, the 1992 cookbook she co-wrote with Joan Schwartz (John Wiley & Sons Inc.).
Makes 4 servings
1 bunch watercress, stems removed (optional)
1 large ripe Florida avocado or 2 smaller Hass avocados, peeled, pitted and thinly sliced
1 large ripe mango, peeled, pitted and thinly sliced
1/2 medium red onion, cut in half lengthwise, and each half thinly sliced
Olive oil, to taste
Fresh lime or lemon juice, to taste
Salt and freshly ground black pepper, to taste
Line a large platter with the watercress, if desired. Arrange slices of avocado, mango and onion. (Dip the avocado in acidulated water — a cup of water with at least 2 tablespoons lime or lemon juice — or the avocado will discolor.)
Drizzle with oil and citrus juice — whisked together, if you like — and season with salt and pepper.
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