Find your recipes and restaurants here

Exotic watercress salad

Exotic watercress salad

Ingredients 11
Servings 3
Time 20 min


  • 150
    barley - cooked
  • 1
    ripe mango
  • 1
    ripe avocado
  • handful
    English walnuts - crushed
  • 100
    baby spinach
  • 50
    watercress - washed and trimmed
  • handful
    fresh mint
  • 1/2
    lime - juiced
  • 1
    olive oil
  • 80
    KNORR Creamy 1000 Island Salad Dressing
  • 3
    slices of bread - serving tip


15 min

Cook the barley according to the instructions on the packet. Then allow to cool.

Peel the mango, remove the kernel and cut the flesh into long, thin slices.

Halve the avocados and remove the stones, then peel off the skin and slice the flesh lengthways into thin slices.

Put the mango, avocados, walnuts, spinach leaves, cooked barley and watercress into a large bowl.

Chop about half the mint leaves and set aside. Pick the remaining leaves from the stalks and tear them into the bowl.

Mix the lime juice, olive oil and Knorr Creamy 1000 Island Salad Dressing with the rest of the chopped mint to allow the flavours to infuse.

Pour over the salad and gently mix all the ingredients together.

Tip: Add bread as a side dish.


Read more on: mango  |  barley  |  future 50 foods  |  knorr  |  salad

There are new stories on the homepage. Click here to see them.