Watercress, kiwi, mushroom and tomato salad

    Watercress, kiwi, mushroom and tomato salad


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    About this recipe: Serve this flavour-packed salad as a vibrant first course or as an accompaniment to meat.

    Serves: 4 

    • 125 g (4½ oz) watercress sprigs
    • 2 kiwi fruit, peeled and thinly sliced
    • 125 g (4½ oz) button or chestnut mushrooms, thinly sliced
    • 250 g (9 oz) tomatoes, sliced
    • For the dressing
    • 1 teaspoon red wine vinegar
    • Salt and black pepper
    • 4 teaspoons olive oil

    Prep:20min  ›  Ready in:20min 

    1. Arrange a bed of watercress in a bowl, then scatter the kiwi fruit, mushrooms and tomatoes on top.
    2. To make the dressing, pour the vinegar into a small bowl, season to taste and whisk thoroughly to dissolve the salt. Add the oil and whisk again.
    3. Just before serving, pour the dressing over the salad, taking care not to disturb the arrangement.
    4. Variation: add a few pale purple chive or lavender flowers when they are in season, for extra colour.
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