Description
A vibrant, nutrient-packed salad featuring peppery watercress, sweet citrus, creamy avocado, and crunchy nuts, ready in under 10 minutes. Perfect as a fresh side dish for any meal.
Ingredients
3 cups watercress
1 fennel bulb
4 ounces snap peas
Segments from ½ navel orange
1 ripe avocado
2 ounces torn fresh mozzarella
2 tablespoons toasted pistachios
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 teaspoon honey (optional)
Salt and pepper to taste
Instructions
Wash and dry watercress thoroughly.
Trim fennel bulb, remove fronds, and slice thinly.
Blanch snap peas for 30 seconds to 1 minute, then ice to stop cooking.
Segment ½ navel orange, discarding membranes.
Slice avocado just before assembling to prevent browning.
Tear fresh mozzarella into small pieces.
Toast pistachios lightly in a dry pan.
Whisk together vinegar, olive oil, honey (if using), salt, and pepper for the dressing.
Assemble all ingredients in a bowl, then drizzle with dressing just before serving.
Notes
Use fresh, vibrant watercress with no yellowing leaves.
Blanching snap peas brightens their color and texture.
Slice avocado last to avoid browning.
Substitute grapefruit for orange if preferred.
Burrata can replace mozzarella for a richer flavor.
Store dress dressing separately to preserve freshness; assemble just before serving.
- Prep Time: 10
- Category: Recipes
- Method: Make Ahead
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 35mg