This salad is light, quick to make and tastes fresh with an undertone of heat from the watercress and chilli peppers.
Into a large bowl mix the watercress, chopped chilli pepper and the mixed lemon and olive oil coating the leaves gently.
Slice the white asparagus length ways to create 3 strips. Layer the asparagus onto the coated leaves and scatter chopped parsley. Toss the salad gently and serve.
The Ibiza Kitchen is a space to learn about Ibiza,
to understand the culture and it´s people through food.
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