Mexican salad with avocado and watercress

Method

1. Wash and dice the tomatoes, grate the lime zest and squeeze out the juice.    
2. Peel and take the stone out of the avocado, cut the flesh into slices and season with the lime juice.   
3. Mix the Insalatissime Messicana with the tomatoes and the avocado, divide onto plates with the watercress and dust with the grated lime-zest. 

Chef's tip

You can add some black olives and some thyme for added flavour.

Serving suggestion

Serve with homemade crispy bread, crackers or croutons.

Wine selection

Prosecco Frizzante DOC or Chardonnay.

Family tip

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Dish history

Together with some nice crispy homemade bread, this recipe makes an ideal, complete meal for summer and spring days, when the weather is nice and you don't feel like cooking or eating a hot meal. At these times of the year tomatoes are in season too, and therefore tastier. But this salad can also be enjoyed as an appetiser or served to your guests at the end of a meal, as a light side-dish.