Watercress Salad with Citrus and Pistachios
This vibrant watercress salad balances peppery greens with sweet orange segments, creamy avocado, and toasted pistachios. Perfect as a side dish for weeknight dinners or special occasions, it offers a fresh, bright flavor with minimal effort.
- Prep Time: 15
- Cook Time: 2
- Total Time: 17
- Yield: 4 servings 1x
- Category: Recipes
- Method: Raw/Cold
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups watercress
4 ounces snap peas
1 fennel bulb
1/2 navel orange, segmented
1 ripe avocado
2 ounces fresh mozzarella
2 tablespoons toasted pistachios
3–4 tablespoons champagne vinaigrette
Sea salt and black pepper, to taste
1 lemon wedge, for serving
Instructions
Bring a small pot of salted water to a boil. Blanch snap peas for 2-3 minutes, then immediately transfer to an ice water bath to cool and preserve color.
In a large bowl, add watercress, snap peas, and fennel slices. Gently toss to combine.
Add segmented orange, diced avocado, and torn mozzarella to the bowl. Toss lightly to prevent bruising the avocado.
Drizzle 3-4 tablespoons of vinaigrette over the salad and toss gently to coat.
Season with sea salt and freshly ground black pepper to taste.
Top with chopped pistachios and a lemon wedge. Serve immediately for a fresh and lively salad.
Notes
Use baby arugula or baby spinach as a substitute for watercress.
Snow peas or green beans can replace snap peas if unavailable.
Fresh goat cheese or ricotta salata can be used instead of mozzarella.
A simple lemon vinaigrette is a great alternative if you don’t have champagne vinegar.
Serve in chilled bowls for a refreshing presentation.
Nutrition
- Serving Size: 1 serving (approximately 1 cup salad)
- Calories: 220
- Sugar: 4g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 8mg
Find it online: https://doughdazzle.com/watercress-salad/