Salad of watercress, grapefruit and blackberry (4 portions)

“A simple dish to serve as a side dish, suitable for vegetarians and vegans”.


  • 125 g of watercress
  • 1 pink grapefruit
  • 1 cup Body & Brains blackberries or 125 gr
  • 4 slices of whole wheat bread
  • extra virgin olive oil
  • vinegar
  • sea salt

Clean the leaves of the watercress, dry and reserve in a bowl. Peel the grapefruit, remove the wedges live and cut into 3 and add blackberries, previously washed.

Cut the bread into cubes and sprinkle olive oil and toast 5 minutes in the tray of the oven. Spread them on the vegetables.

Finish the salad with with oil, vinegar and salt.

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