This watercress salad clears toxins, aids digestion, is rich with antioxidants, has hugely beneficial chlorophyll that gives you energy and vibrance.
The citrus dressing recipe will be good for more than one salad and is good on all kinds of spring greens, including baby kale, spinach, and spring mixed lettuces.
SERVES 4-6
Salad:
2 bunches of watercress
1 large orange sectioned (or 1 can of unsweetened mandarin orange sections)
½ c raw almonds, chopped or slivered
½ small red onion, sliced thinly
1 large granny smith apple, julienned
Wash and dry watercress and place in salad bowl.
Layer sliced onions, orange/mandarin sections, apples and almonds over the watercress.
Dress with citrus vinaigrette
Citrus Vinaigrette:
2T raw, local honey or raw agave nectar
½ t pink Himalayan sea salt
¼ t black pepper
½ c organic olive oil
⅓ c freshly squeezed orange juice
1 clove garlic, minced
2 T apple cider vinegar
1 T Dijon mustard
Place ingredients in sealed glass jar and shake vigorously. Store in refrigerator until ready to serve.
This watercress salad is great for the transition from winter into spring to help clear out the excess and energize you!
Find this recipe and 140 others in our Nourish: a community supported cookbook available on Amazon.
Not spring? Here’s a fall recipe using bitter greens.
