Ensalada Doña Luz from We Are La Cocina by Veronica Salazar

Ingredients

• Freshly ground black pepper
• 1 handful cherry tomatoes, halved
• ½ cup [60 g] crumbled queso fresco
• 1 ripe avocado, peeled and quartered
• 1 head romaine lettuce, chopped into 2-inch [5-cm] squares
• 1 teaspoon kosher salt, plus more for seasoning
• ½ cup [20 g] cilantro leaves
• 2 cups [80 g] (2 large handfuls) watercress
• ⅓ cup [80 ml] olive oil
• 1 small jalapeño chile, seeded, stemmed, and minced
• ¼ cup [60 ml] freshly squeezed lime juice
• 2 teaspoons grated piloncillo or dark brown sugar
• ½ pound [230 g] red or purple baby potatoes
• ½ cup [70 g] pumpkin seeds, or green pepitas