I love salad. Always have. My mother used to make a salad with every meal. For me, it is comfort food. As a foodie, it is that great place where anything goes. You can introduce a new food into the bowl, and it won’t throw off the whole recipe.
When it is cold, like now, I like to keep my salads as nutrient dense as possible. So, in this case, watercress. Of all the lettuces you will meet, watercress is filled with 18 vitamins and minerals, more than any other. I love watercress. It has a slightly bitter taste, and it is very adorable and delicate. To this, I have added grapefruit. For one, it is in season, so it provides great health benefits for the cold and flu season. It is also a bit tart. Avocado adds some great fat, a creamy texture and goes very well with grapefruit. I have tossed in some pistachios. Pistachios are salty, crunchy and help strengthen the immune system! For an added bonus, I have some salmon in here.
Give this salad a go. It is a great meal that is light and satisfying.
- 4 oz. watercress (1 bag)
- 1 grapefruit
- 1 avocado
- 1/4 cup pistachios
- 2-4 oz. cooked salmon steaks (or canned salmon)
- 2 tablespoons virgin olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon raw local honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Place the watercress in a large bowl.
- Peel the grapefruit, and cut into bite sized pieces. Add to the watercress.
- Peel and cut the avocado and add to the watercress.
- Sprinkle the pistachios on top.
- In a small bowl, mix the oil, vinegar, honey, mustard, salt and pepper until thoroughly incorporated.
- Toss the salad gently.
- Serve the salad with a salmon steak on top, or sprinkled over the salad.
Yields: 2 servings