1 large bunch of watercress, washed and disinfected1 1 / 2kg of spinach, washed and disinfected8 chiles pasilla fried and chopped800g of covadonga queso fresco, diced3 ripe avocados, sliced ??and chopped1 large onion, thinly sliced12 medium tortillas, cut into strips, fried and golden
VINAGRETA FRENCH DRESSING:4 tablespoons mustard with tarragon4 tablespoons extra strong mustard3 cloves garlic, peeled1 teaspoon salt1 teaspoon freshly ground pepper2 tablespoons brown sugar1/3 cup soy sauce, light1/2 cup white wine vinegar to tarragon1/2 cup spicy tomato puree1 1/2 cups extra virgin olive oil or corn
Remove the washed watercress and drain with the spinach; wrap in a cloth and refrigerate for 2 hours.
In a blender pour all the ingredients of the vinaigrette, mix and strain. Refrigerate the vinaigrette for 2 hours.
In a large salad bowl arrange a layer of watercress, spinach, chili, cheese, avocado, onion, and tortilla strips, until all the ingredients are incorporated; finish garnishing with avocado, cheese, onion and chili. Serve the vinaigrette aside.
This salad gives you the sweet flavors of Mexico in a crunchy and delicious salad.