This fresh and refreshing watercress salad is extremely nutritious and extremely easy to make!
And with the combination of antioxidant-rich cranberries, oranges, and healthy fats from chia seeds and avocado, this recipe is great to be served as a side dish or even a light meal alongside any main dish.
Ingredients for Making Watercress Salad
- 4 cups Watercress salad. leaves (100g)
- 1 Orange. (peeled, cut into quarter-slices/bite-size pieces)
- 2 tbsp Cranberries. (dried, chopped)
- 1 Large Avocado. (sliced, halved)
- 1½ tbsp Chia Seeds.
To Make the Dijon Mustard and Citrus Dressing:
- 1 tsp Dijon/Yellow Mustard.
- Citrus Dressing.
- 2 tbsp Lemon Juice.
- 2 tbsp Orange Juice.
- 2 tbsp Olive Oil.
- Good Pinch of Salt and Pepper.
- ½ tsp Honey.
Just follow these simple instructions for a highly nutritious watercress salad.
- Rinse the watercress leaves under cold water. Shake off and drain the excess water.
- Separate some sturdy leaves and stems to use in the salad. Discard the tough stems (near the roots); you can use them for a smoothie, stew, or soup.
- Remove the orange peel with a knife and slice the fruit. Make the dressing next, and cut the avocado just before serving.
- Take a large bowl and combine the cut avocado, orange, and watercress. Sprinkle some chia seeds and dried cranberries on top. Add the dressing and toss the salad to mix everything. Serve immediately.
Watercress is a green leafy vegetable with very small and delicate round leaves shooting from long and thin stems, both of which are edible and highly nutritious.
Watercress is an aquatic plant, which requires a lot of water for optimal growth and is a relative of mustard leaves. The leaves and stems of the watercress are generally found in bunches, but you can also buy bags of watercress leaves with some stems intact.
The flavor of this leafy green is a lot more prominent than the iceberg or gem lettuce – somewhat tangy and peppery. However, it is not as pronounced as mustard leaves. It is used raw in smoothies and salads and can also be added to soups and quiches.
Salads are best when consumed fresh, but if you have some leftover, place it in an airtight container and place it in the fridge – it’ll stay good for about one to two days. A better method is to make the dressing a day in advance and serve it with fresh vegetables.
But watercress, like all delicate green vegetables, is extremely perishable, so it’s best to use it in a few days. However, if you have a few extra grams on your hands, store it inside a perforated bag and place it in the crisper compartment of your fridge, so it doesn’t freeze.
Another method to store watercress is to place a bunch in a jar or glass of clean water and store it in the fridge. If you use a plastic bag to cover the leaves, they will last even longer.
- Always buy a watercress that is fresh and crisp with dark green leaves for salads. Avoid wilted or discolored leaves since this means the watercress is beginning to go off.
- Don’t sprinkle too much dressing on the vegetables – this will make the salad soggy and watery.
- Avoid adding any hard stems or roots to the salad.
- Always serve fresh.
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- Make the most of peanut butter with our Mole Recipe with Peanut Butter, Old Fashioned Peanut Butter Fudge Recipe in Karo Syrup, and Paula Deen Peanut Butter Fudge Recipe.
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