Diet: Gluten-Free, Vegetarian, Paleo, Dairy Free, Vegan
Watercress is a leafy vegetable that has been consumed since ancient times for its food and medicinal value. Whether it’s eaten raw, used as a garnish, or added to salads, sandwiches, and soups, the dark green, peppery leaves of watercress are one of the most nutrient dense vegetables available and it is grown locally by Little River Farm in Eureka. Try it out in this delicious salad recipe.
SERVES: 4
Ingredients
- 1 large bunch, or container, watercress
- 1 cup baby spinach leaves, about 2 ounces
- 2 Tablespoons olive oil
- 2 teaspoons lemon juice (½ lemon)
- 2 large oranges, zest of 1 orange - 1 Tablespoon
- 2 Tablespoons raw pumpkin seeds
- 2 Tablespoons chopped fresh parsley
- Salt and pepper, a pinch of each
Directions
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Rinse and dry the spinach and watercress thoroughly. Trim off the thicker pieces of the watercress stalks.
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Make a dressing with the oil, lemon juice, and salt and pepper by whisking ingredients in a small bowl.
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Scrub one of the oranges, grate the rind, and stir into the dressing.
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Toast the pumpkin seeds lightly in a dry frying pan over moderate heat.
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Peel both oranges, remove most of the pith (the white stuff), separate into segments, and slice each segment in half.
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Place trimmed watercress and spinach in a serving bowl. Add oranges and sprinkle with the parsley and pumpkin seeds.
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Add the dressing and toss just before serving.