This vibrant Watercress Salad is a celebration of crisp textures and bold flavors, ready in just 22 minutes. Fresh watercress brings a peppery bite, perfectly balanced by creamy avocado and crunchy toasted almonds. A zesty lemon dressing ties it all together, creating a dish that’s as refreshing as it is satisfying. It’s the ideal way to add a burst of green goodness to your table without spending hours in the kitchen.
With only 2 minutes of cooking time, this salad is a quick yet elegant option for busy weeknights or impromptu gatherings. Each bite offers a delightful contrast of smooth, crunchy, and tangy elements, making it a feast for both the palate and the eyes. Whether you’re craving something light or need a standout side, this Watercress Salad delivers simplicity and sophistication in every forkful.
Fresh and Vibrant Watercress Salad Ingredients
- 4 ounces snap peas (trimmed if needed)
- 1 fennel bulb, very thinly sliced (use a mandoline for best results)
- 3 cups watercress (washed and dried)
- Segments from ½ navel orange (peeled and segmented)
- 1 ripe avocado, sliced (add a squeeze of lemon to prevent browning)
- 2 ounces torn fresh mozzarella (substitute with burrata for extra creaminess)
- 2 tablespoons toasted pistachios (substitute with almonds or walnuts if preferred)
- Sea salt and freshly ground black pepper, to taste
- Lemon wedge, for serving
- Champagne Vinaigrette (store-bought or homemade, as needed)
Step-by-Step Watercress Salad Instructions
- Blanch the snap peas: Bring a large pot of salted water to a boil. Prepare a bowl of ice water nearby. Add the snap peas to the boiling water and blanch for 2 minutes. Immediately transfer them to the ice water to cool completely (about 15 seconds). Drain and pat dry with a kitchen towel or paper towels.
- Prepare the fennel: In a small bowl, combine the thinly sliced fennel with 1 to 2 tablespoons of Champagne Vinaigrette and a pinch of salt. Gently toss to coat evenly.
- Assemble the salad: On a large platter, layer the watercress, dressed fennel, blanched snap peas, orange segments, avocado slices, and torn mozzarella.
- Add the finishing touches: Drizzle the salad with additional dressing to taste. Sprinkle the toasted pistachios over the top. Season with sea salt and freshly ground black pepper.
- Serve: Finish with a squeeze of lemon from the wedge and serve immediately. Enjoy your fresh and vibrant Watercress Salad!
Perfect Pairings: Serving Suggestions
This vibrant Watercress Salad pairs beautifully with grilled chicken, salmon, or a crusty baguette for a light yet satisfying meal. For a refreshing summer spread, serve it alongside a chilled soup or a charcuterie board. It’s also a great starter for a dinner party—its bright flavors will whet your guests’ appetites!
Mix It Up: Recipe Variations
Feel free to customize this salad to suit your taste! Swap the snap peas for sugar snap peas or asparagus, or use arugula instead of watercress for a peppery twist. For a dairy-free option, omit the mozzarella and add creamy goat cheese or a sprinkle of nutritional yeast. You can also experiment with different nuts, like almonds or walnuts, in place of pistachios.
Time-Saving Tips for Busy Cooks
To save time, prep the fennel and snap peas a day ahead and store them in an airtight container in the fridge. Use pre-washed watercress and pre-toasted pistachios to cut down on prep work. If you’re short on time, skip blanching the snap peas—they’re just as delicious raw and add a satisfying crunch!
Storage and Freshness Tips
This salad is best enjoyed immediately, but if you have leftovers, store the components separately. Keep the watercress, fennel, and snap peas in a sealed container with a damp paper towel to maintain crispness. Store the avocado with a squeeze of lemon to prevent browning. Assemble just before serving for the freshest results.
Essential Equipment Guidance
A mandoline is key for achieving those paper-thin fennel slices, but if you don’t have one, a sharp knife will work—just slice as thinly as possible. A good pair of tongs makes tossing the salad easier, and a citrus juicer ensures you get every last drop of lemon for that final zesty touch.
Watercress Salad
Ingredients
- 4 ounces snap peas
- 1 fennel bulb, very thinly sliced on a mandoline
- Champagne Vinaigrette
- 3 cups watercress
- ½ navel orange, segmented
- 1 ripe avocado, sliced
- 2 ounces torn fresh mozzarella
- 2 tablespoons toasted pistachios
- Sea salt and freshly ground black pepper
- Lemon wedge, for serving
Instructions
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the snap peas into the boiling water and blanch for 2 minutes. Remove the snap peas and immediately immerse in the ice water long enough to cool completely, about 15 seconds. Drain and place on a kitchen towel or paper towels to dry.
- In a small bowl, combine the sliced fennel with 1 to 2 tablespoons of the dressing and a pinch of salt. Gently toss to coat.
- Assemble the salad on a platter with the watercress, fennel, snap peas, orange segments, avocado, and mozzarella. Drizzle with some of the dressing and top with the pistachios. Season to taste with salt, pepper, and a squeeze of lemon, and serve.