A Deliciously Crisp Watercress Salad Recipe
A vibrant salad blending blanched snap peas, citrus, and peppery watercress with a bright vinaigrette. Toasted pistachios add crunch, while fresh mozzarella and avocado provide creamy balance. Master textural contrasts in just 17 minutes.
- Prep Time: 15
- Cook Time: 2
- Total Time: 17
- Yield: 4 servings
- Category: Recipes
- Method: Assembling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Watercress, 3 cups
Snap peas, 4 ounces
Fennel bulb, 1
Non-alcoholic vinaigrette (e.g., white balsamic or lemon juice and olive oil), 3–4 tablespoons
Navel orange, ½
Avocado, 1 ripe
Fresh mozzarella, 2 ounces torn
Pistachios, 2 tablespoons toasted
Sea salt and black pepper, to taste
Lemon juice, 1 tablespoon
Instructions
Blanch snap peas in boiling water for 2 minutes. Transfer to ice water to cool.
Thinly slice fennel bulb. Toss with 1 tablespoon vinaigrette and a pinch of salt.
Arrange watercress on a platter as the base. Spread marinated fennel over the watercress.
Place blanched snap peas on top. Slice avocado and mozzarella just before serving, then scatter over the salad.
Squeeze navel orange to remove segments; add to the salad. Drizzle with remaining vinaigrette.
Season with salt and pepper. Finish with a squeeze of lemon juice before serving.
Notes
Substitute arugula for watercress for extra peppery flavor.
Use snow peas or celery root if fennel is unavailable.
Feta cheese can replace mozzarella for a saltier texture.
Toasted almonds work well if pistachios are unavailable.
Marinate fennel in advance for easier prep.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 11g
- Sodium: 500mg
- Fat: 36g
- Saturated Fat: 7g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 21mg
Find it online: https://slicesync.com/watercress-salad-recipe/