A Classic Watercress Salad Recipe for Every Season
A fresh and vibrant watercress salad with blanched snap peas, crisp fennel, creamy avocado, sweet orange segments, and a zesty vinaigrette. Perfect as a light starter or side for any season.
- Prep Time: 20
- Cook Time: 2
- Total Time: 22
- Yield: 4 servings 1x
- Category: Recipes
- Method: Blanching and Assembling
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups watercress
4 ounces snap peas
1 fennel bulb
3–4 tablespoons non-alcoholic citrus vinaigrette (substitute for Champagne vinaigrette)
½ navel orange
1 ripe avocado
2 ounces fresh mozzarella
2 tablespoons toasted pistachios
Sea salt and pepper, to taste
1 lemon wedge
Instructions
Fill a medium bowl with ice water.
Bring a small pot of water to a boil.
Blanch snap peas in boiling water for 2 minutes.
Transfer snap peas to ice water; drain and pat dry.
Trim and thinly slice fennel bulb.
Marinate fennel in vinaigrette for 15 minutes.
Tear mozzarella into small pieces and arrange on a platter with watercress.
Top with blanched snap peas, fennel slice, avocado, and orange segments.
Sprinkle pistachios and season with salt and pepper.
Serve with lemon wedge for squeezing over portions.
Notes
Ensure watercress is thoroughly washed before use.
Blanching snap peas enhances color and texture.
Use a mild vinegar (lemon or cider) in the vinaigrette for a halal-friendly option.
Assemble salad just before serving to maintain crispness.
Store leftovers in an airtight container for up to 24 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://glazerush.com/classic-watercress-salad/