Strawberry, Jicama, Toasted Almond and Watercress Salad

Crème fraîche is French for fresh cream. If you can’t find this cultured dairy product in your grocery store, combine one part buttermilk with eight parts heavy cream. Then let the mixture sit at room temperature for two days, much as you would make yogurt. Another alternative is to use sour cream, although it is usually thicker than crème fraîche.

Chef Ian Clark

    • Phases234
    • 4
    • 20 Minutes
    • 20 Minutes
    •  US  Metric
  • Nutritional information per serving

    • 8g
    • 13g
    • 5g
    • 4g
    • 17g
    • 210


  • Dressing:
  • 8 teaspoons fresh-squeezed lime juice
  • 4 teaspoons ground coriander
  • ½ tablespoon chopped cilantro
  • 2 medium cloves garlic, roasted* and well mashed
  • 2 teaspoons finely chopped red onion
  • 8 teaspoons extra-virgin olive oil
  • 8 teaspoons crème fraîche
  • Salt and pepper, to taste
  • Salad:
  • 1 cup sliced fresh strawberries
  • 4 cups watercress
  • 1 cup finely julienned jicama**
  • ½ red onion, thinly sliced
  • ½ cup sliced almonds, toasted


  1. Whisk together the lime juice, ground coriander, cilantro, garlic and red onion in a medium bowl. Slowly drizzle in olive oil, whisking, until mixture emulsifies.

  2. Fold in the crème fraîche. Season with salt and pepper. 

  3. Combine the strawberries, watercress, jicama, onion and almonds. Toss with most of dressing and season with salt and pepper.

  4. Divide onto four plates and drizzle additional dressing around each plate.

*To roast garlic, toss the cloves in just enough olive oil to coat and place in a square of aluminum foil with about 1/8 cup of water. Fold and crimp foil pouch to close and place in a preheated 350°F oven for about 40 minutes.

** The term julienne refers to thin matchstick-like strips. If you have a mandoline, it does the job beautifully.