Watercress Salad with Strawberries and Walnuts
This strawberry and watercress salad recipe is quick, easy, healthy, and perfect to take to work for lunch. Plus, watercress supplies an outstanding array of nutrients, including fiber and the antioxidant vitamins A and C.
Ingredients
- 2 bunches watercress washed and bottom of stems cut off (arugula and also work nicely)
- 1/2 cup red onion cut in half and thinly sliced
- 3/4 cup fresh strawberries sliced (mango and also work nicely)
- 1/4 cup roasted walnuts see instructions
- 1/4 cup fresh lemon juice (about 2 lemons worth)
- 2 pieces garlic cloves microplaned or finely minced
- 1 teaspoon honey
- 1 pinch salt and pepper
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 350 degrees F.
- Spread the walnuts out on a small cookie sheet and roast for 10-15 minutes, tossing occasionally to prevent burning. When toasted and blistery, remove them from the oven and pour them onto a clean kitchen towel. Wrap them and allow them to steam for a minute, then rub them in the kitchen towel to remove the skins (note, not all of the peel will come off).
- For the lemon vinaigrette: combine lemon juice, garlic, honey and olive oil in a jar with a tight-fitting lid or bowl then shake or whisk to combine.
- Place the watercress, red onion, strawberries and walnuts in a bowl, pour the dressing over and toss to coat. Serve immediately!
Notes
If you’re trying to lose weight, use between 1-2 tbsp. of olive oil. Mango can be used in place of strawberry. Arugula can be used in place of the watercress, if needed.