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Salada Verde (Green Salad)

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I love contrasts. Sweet and Sauer, Hot and Chilly etc. I create this salad and everybody who tastes it says that this is a surprisingly refresh delicacy. So I usually serve it in Brazilian's unbelivably hottest season: Summer.


Serves: 4-6

  • 3 cups watercress
  • 1 cup lemon jelly (cut in cubes)
  • 1 cup gorgonzola cheese (cut in cubes)
  • olive oil
  • 1 pinch of pepper
  • 1 pinch of salt (if you really appreciate salted food)
  • ½ lemon (juice of, a squeeze)


Salada Verde (Green Salad) is a community recipe submitted by Laffa and has not been tested by so we are not able to answer questions regarding this recipe.

  • Wash and cut the root of the Watercress; reserve.
  • If you like the spicy taste of it preserve the entire plant,otherwise use only the leaves.
  • Make the lemon jelly as indicated at the box with less 1 cup of water to make it thicker. When it gets ready, cut it with a knife and reserve.
  • Put the Gorgonzola in the refrigerator to let it dry and less oiled. Cut it in cubes the same size of the jelly. Reserve at the refrigerator until you serve.
  • In a transparent bowl put the Watercress and the olive oil, a pinch of pepper and the optional salt and mix it up.
  • Finaly put the Gorgonzola and the lemon jelly not too neat but careful enough to the cheese doesn't turve the jelly.
  • Squeeze the lemon gently and wisely over it. Keep it in the refrigerator until serve
  • Additional Information

    An extra pinch of pepper at the end of the process will make a difference. A red or green fresh pepper will garnish it beautifully Italian "panetta", toasts or crackers will do great with this salad. For doing a better cube cutted jelly, make it in a rectangular shaped recipient Variation: change the Gorgonzola for Fetta and use sugar free jelly to have a better diet results.

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