Watercress Salad with Oranges and Cucumber

This simple watercress salad, embellished with oranges, cucumber, and sprouts is a lovely way to highlight this delectable, vitamin-packed leafy green. Though it can be enjoyed any time of year, this delectable salad is at its most optimal when spring’s early greens intersect with the last of the cold season’s citrus.

We should be eating more watercress! Everyone knows that leafy greens are among the best foods we can be eating. But when it comes to this category, watercress is often overlooked, and that’s a pity, because it’s among the most nutrient-packed among the leafy greens.

Get to know watercress

The flavor of watercress is often described as peppery, and though that’s already a bit of a culinary cliché, but there’s really no other word for it.

A member of the mustard family, the peppery heat of this tiny green comes from the mustard oils that are released when chewing the leaves. It’s a mild and pleasant bite, and this tender, vitamin-C rich green is easy to love.

It used to be that like asparagus, seeing watercress at the market was a sign of spring, but now, it’s available most of the year around. Watercress is believed to have healing and tonic properties above and beyond its splendid concentration of vitamins and minerals.

The easiest (and tastiest) way to use this delicate green is uncooked. In addition to enjoying it in salads, watercress is also good in sandwiches in place of lettuce, dips, and herbal salad dressings in place of, or in addition to, parsley. See our Guide to Watercress, with more recipes to explore

Recipe is adapted from Wild About Greens by Nava Atlas. Photos of watercress salad by Susan Voisin, FatFreeVegan.com.

Explore more …

• Watercress and Bok Choy Salad with Cherry Tomatoes
• Avocado and Radicchio Salad with Lime Vinaigrette
• Orange and Watercress Salad with Bok Choy or Belgian Endive
• Refreshing and Easy cucumber salads

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Yield: 4 to 6

Watercress Salad with Oranges and Cucumber

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This simple watercress salad, embellished with oranges, cucumber, and sprouts is a lovely way to highlight this delectable leafy green.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 1/2 English (hothouse) or other crisp cucumber cucumber, thinly sliced
• 3 to 4 small oranges (such as clementines), peeled and sectioned
• 2 big handfuls young spinach or arugula leaves
• 1/2 bunch watercress leaves
• 1 cup green sprouts (such as pea shoots)
• Juice of 1/2 orange
• Juice of 1/2 lemon
• 1 teaspoon each lemon and orange zest, or more to taste,
• optional (but highly recommended
• 1 to 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper to taste
• Toasted pumpkin seeds (pepitas) or sunflower seeds for topping, optional

Instructions

1. Combine all the ingredients in a serving bowl except the optional seeds. 
2. Toss together and serve, passing around the optional seeds for topping individual servings.

See lots more plant-forward salads & sides.