Avocado, watercress, and pecan salad (Ensalada de aguacate con berros y nuez) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 328) by Pati Jinich

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried piquin chiles for dried chiles de arbol.

  • VineTomato on June 11, 2023

    I was inspired to cook this by one of the comments here. Looked up the recipe online and I was so impressed I've brought the book. Fantastic recipe! I've already made it twice and will add roast sweet potatos and grilled prawns to make it into a filling dinner option. Yum!

  • jenburkholder on May 15, 2023

    Agree with ellwell - really good! I used baby arugula instead of watercress due to availability.

  • ellwell on January 03, 2023

    This was a really great salad. Would definitely make again. It’s a little on the spicy side so if you don’t like that, cut back on the chiles.

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