Trim the watercress leaving approximately a 3-inch stem. Place in a large salad or serving bowl. Cut the avocado into little cubes and add to the watercress, along with the chopped hearts of palm.
To toast the pine nuts, heat a pan to medium heat and put the pine nuts in the pan (no oil is necessary). Stir the pine nuts occasionally and watch to make sure they don’t burn -- as soon as they start to turn golden brown, remove from heat.
Combine the lemon juice, olive oil and garlic in a small bowl and whisk to combine. Drizzle over the salad and toss to coat. Season with salt and pepper to taste. Garnish the salad with the toasted pine nuts and thin slices of Manchego cheese if desired.
2 bunches watercress, root removed
1 avocado, pit removed
1/2 can hearts of palm, drained and chopped
2 tablespoons pine nuts
Manchego cheese, thinly sliced (or vegan substitute)
1/2 lemon, juiced
2 tablespoons olive oil
1 clove garlic, minced
salt and pepper to taste