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Summer Watercress Salad

By Janet Zappala

Janet Zappala

This light salad is simple to throw together and very refreshing on a hot summer day. The addition of blackberries, capers and red onions combine sweet, salty and tart to delight the taste buds and satisfy any craving with a healthy indulgence….just toss, serve, and enjoy!

Prep time: 10 minutes

Serves: 4

Ingredients:

  • 2-3 bunches of fresh watercress
  • 1 tablespoon capers
  • ½ cup red onion, thinly sliced
  • ½ cup fresh blackberries halved
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • Shaved Parmesan or Pecorino Romano cheese (optional)

Capers are pickled flower buds that are used as a garnish or, as in this recipe, a seasoning.

Rinse the watercress under cold water; pat it dry. On a cutting board, keeping each watercress bunch intact, cut off the root, discard, and trim about 2 inches off stems. Cut the bunch across into quarters.

In a large salad bowl, toss together the watercress, capers, onion, and blackberries. Drizzle with the olive oil and lemon juice. Season with the salt and pepper. Using your hands, toss the salad lightly to coat. If desired, top with shaved Parmesan or Pecorino Romano cheese and enjoy!

Janet Zappala is an Emmy award winning anchor and reporter and host of KMIR’s Your Health Matters.

Comments Welcomed





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