This salad contains plenty of healthy green leaves, rich in folic acid and vitamin C but packs plenty of taste too. It is light and fresh and just right for sunny spring days. It’s also far from boring – every so often you will get a pomegranate or pumpkin seed or jalapeno pepper to stimulate your taste buds.
Ingredients (Serves 4)
1 large bunch watercress
1 avocado, diced
Seeds of 1 medium pomegranate or handful of dried cranberries
4 clementines, peeled, seeded and sliced into rounds
4 small radishes, sliced into thin slices
Handful fresh coriander, chopped
⅓ cup crumbled feta
¼ cup pumpkin seeds or sunflower seeds
2 tablespoons fresh lime juice (about 1 medium lime)
2 tablespoons olive oil
1 medium jalapeño peppers, seeds removed, finely chopped
½ teaspoon Dijon mustard
¼ teaspoon chilli powder (optional)
First, make the dressing by whisking together all of the ingredients in a small bowl.
Prepare the watercress by removing very large stalks and place in a big salad bowl. Sprinkle a small pinch of sea salt over the watercress.
Drizzle salad dressing over the leaves (you might not need all of the dressing) and toss well so it is lightly coated with dressing. Add the prepared avocado, pomegranate (or dried cranberries), clementines, radishes, coriander and feta to the bowl.
Toast the seeds pan over medium-low heat for a few minutes, stirring frequently, until they smell fragrant and nutty. Transfer them to the salad bowl. Toss the salad to combine and serve.