This watercress salad recipe is a light-weight, contemporary spring facet dish. It’s crammed with crisp veggies, creamy avocado, and a brilliant champagne French dressing.
If you want a last-minute facet dish for Mother’s Day, I believe this watercress salad can be good. It’s precisely the type of dish I prefer to serve at an important day meal. Light and refreshing, it gives a welcome distinction to heartier fare like cinnamon rolls (at brunch) or a saucy, tacky lasagna (at dinner). And whereas it’s easy to make, it’s a bit extra surprising than a daily inexperienced salad. The watercress provides it a peppery chunk, which I tame with candy, juicy orange segments and a brilliant champagne French dressing. Mozzarella and avocado add creamy richness, and toasted pistachios and crisp spring veggies carry loads of crunch.
This watercress salad is greatest proper after it’s assembled, however you possibly can nonetheless do among the prep prematurely. Make the dressing in the present day, and blanch the snap peas. Tomorrow, it’ll be a breeze to place collectively!
Watercress Salad Recipe Ingredients
Here’s what it’s essential to make this watercress salad recipe:
- Watercress, after all! If you’ve by no means tried it, it has a definite peppery style and wonderful delicate texture. If you possibly can’t discover watercress, make this salad with contemporary arugula or blended salad greens as a substitute.
- Snap peas and fennel – For crunch! They additionally add their distinctive flavors to the salad. The fennel brings notes of anise, whereas the snap peas add an earthy sweetness.
- Orange segments – Their sweetness cuts the watercress’s chunk.
- Avocado and contemporary mozzarella – I like how these wealthy, creamy components play off the contemporary spring veggies.
- Toasted pistachios – For (extra) crunch and nutty taste.
- Champagne French dressing – I make this easy dressing with olive oil, contemporary orange juice, Dijon mustard, and champagne vinegar. It brings the salad collectively, including tangy, fruity taste.
- A lemon wedge – Squeeze it over the salad for a pleasant brilliant end.
- And salt and pepper – To make all of the flavors pop!
Find the entire recipe with measurements beneath.
So contemporary! The tender inexperienced leaves are good for spring.
Watercress Salad Serving Suggestions
Serve this watercress salad as a facet dish for a spring dinner or brunch. For dinner, it pairs properly with this asparagus risotto, creamy mushroom polenta, or a bowl of potato leek soup. It additionally goes properly with these pasta recipes:
More Favorite Salad Recipes
If you’re keen on this watercress salad recipe, attempt one in all these contemporary salads subsequent:
This watercress salad is a contemporary, scrumptious facet dish! The brilliant French dressing and the candy orange segments tame the watercress’s peppery chunk.
- 4 ounces snap peas
- 1 fennel bulb, very thinly sliced on a mandoline
- Champagne Vinaigrette
- 3 cups watercress
- Segments from ½ navel orange
- 1 ripe avocado, sliced
- 2 ounces torn contemporary mozzarella
- 2 tablespoons toasted pistachios
- Sea salt and freshly floor black pepper
- Lemon wedge, for serving
Bring a big pot of salted water to a boil and set a bowl of ice water close by. Drop the snap peas into the boiling water and blanch for two minutes. Remove the snap peas and instantly immerse within the ice water lengthy sufficient to chill fully, about 15 seconds. Drain and place on a kitchen towel or paper towels to dry.
In a small bowl, mix the sliced fennel with 1 to 2 tablespoons of the dressing and a pinch of salt. Gently toss to coat.
Assemble the salad on a platter with the watercress, fennel, snap peas, orange segments, avocado, and mozzarella. Drizzle with among the dressing and prime with the pistachios. Season to style with salt, pepper, and a squeeze of lemon, and serve.