What I love most about this tangy, sweet, bitter, and garlicky salad is the drama of all the color! Okay, I admit the plate screams, "look at me" too!
The explosion of color is not the only wonderful part of this salad. It's what will happen inside your mouth once you taste it.
I came up with this recipe in Miami after sampling a similar salad at a Haitian restaurant that has since closed. It was before I had a smart phone so I wrote down the ingredients...
arugula lettuce, bell peppers, red onions, avocado, pineapple, raw garlic, to name a few. If mango is in season that goes in there too!
I've gotta say this is a pretty perfect party food, too. It's great for entertaining and for making your table look beautiful.
tangy haitian salad
This recipe has my suggestions although it's very easy to add or subtract ingredients, depending on what's fresh and in season.
1 bunch watercress
1 bell pepper of each color-- red, orange, yellow, sliced
1 medium red onion, sliced
1 avocado, sliced
½ cup pineapple chunks or 1 sliced mango, skinless (or both!)
3 cloves garlic, freshly minced
¼ cup olive oil
¼ cup fresh squeezed lime juice
salt and pepper
In a small bowl, combine olive oil, lime juice, 2 cloves of garlic, salt and pepper to taste.
In a platter or tray, create a bed of watercress for the foundation. How you do this is your choice of form versus function. The watercress leaves look prettier when they’re whole, but they’re easier to eat when they’re chopped up. You decide.
Add a layer of the peppers, pineapple or mango, (I always prefer mango) avocado, onions and top with one clove of minced fresh garlic.