Watercress (Spanish – Berro; Italian – Crescione d’Acqua) is one of those veggies we barely hear about, but that is so much nutritious than kale as found in the Powerhouse Fruits and Vegetables by Ranking of Nutrient Density Scores, 2014 published by the CDC. Watercress contains significant amounts of iron, calcium, iodine, manganese, and folic acid, in addition to vitamins A, B6, C, and K and a significant source of omega-3 fatty acids.
It’s also super easy to grow if you cannot find it at your local farmers market, grocery or whole food store. Google “growing watercress” there are plenty of articles on the web.
Watercress goes great with literally anything you want to combine it with. Is one of those ultra versatile vegetables. Add a few leaves to a sandwich, burger or grilled salmon for a punch of flavor, make it into smoothies or use it in salads. Experiment with it, you won’t be disappointed.
Ingredients for 6 servings.
6 cups of watercress (thin stems and leaves only) washed
1 medium-small size red onion finely sliced
1 firm-ripe avocado cut in squares
1/2 cup Honey Crisp apples cut in small squares
1 ripen tomato in wedges or cherry tomatoes (optional)
Ingredients for the dressing.
1 tablespoon of balsamic vinegar
3-4 table spoons of vegetable oil
Salt & Pepper to taste
Stir together the oil, vinegar, salt and pepper. In a bowl toss the watercress, avocado, onions, tomatoes (optional) and apple with enough dressing to coat. Mix well. Serve alone or as a side-dish.
This salad pairs well with grilled salmon.