Watercress Salad over a Bed of Tomato and Garlic (Ensalada de berros sobre una cama de tomate con ajos)

Spring also is the time of the year for watercress, a perennial plant. This year spring  arrived in our area earlier than usual.  Watercress is considered a semiaquatic plant that grows in creeks and streams. It is very healthy,  containing iron, folic acid, fiber and vitamin A. For some people it has become a favorite in healthy juices. Most people, however, eat it in salads.

Ingredients:


1 grated tomato per person
3 garlic cloves, finely chopped
1/2 tablespoon olive oil
salt


1 bag of watercress
1 tablespoon olive oil
1/2 tablespoon sherry vinegar
3 ripe avocados

Grate the tomatoes and put in a bowl. Add 1/2 tablespoon olive oil, garlic and salt. In  another bowl add the  tablespoon olive oil and vinegar. Whisk and then wet the watercress in the mix. Check for seasoning.

Serve on individual salad plates or in bowls by putting first the tomato and then topping it with the watercress and slices of avocado.