This healthy vegetable is particularly tasty in the Watercress Summer Salad recipe we’re ready to share with you!
Step aside broccoli, kale, and brussels sprouts; you have run your course. If you’re tired of eating all cruciferous to get your nutrient dense greens, you’ve gotta try this leafy green. Watercress is the better-than-kale green you’re probably not eating! It’s not given a bold arrangement in the produce aisle like pointless iceberg lettuce, but you better believe it can hold its own weight in the veggie world. Watercress isn’t only packed like crazy with nutrients, it is also known for its ancient healing properties due to its high levels of antioxidants. Watercress.co.uk states that Hippocrates, the father of modern medicine, built his first hospital in close proximity to a stream where watercress grew so that his patients would have ready access to this life-sustaining green.
Because the plant naturally grows near fresh slow-moving water sources, these little green leaves got to skinny dip in natural waters and soak up life sustaining sun, packing its leaves with vitamins A, C, and K as well as lutein and zeaxanthin, two carotenoid nutrients. Watercress has been credited in reducing DNA damage free radicals cause to blood cells. With research showing that disease begins with a nutrient deficient, poorly cared for gut, adding some watercress to your diet can help you skyrocket into a healthier version of you one meal at a time.
To add watercress to your diet, you can juice it, put it in your shakes, or add it to sautéed veggies or raw salads. Or let it stand alone. Try this vegan friendly salad to get your dose of Watercress.
Watercress Summer Salad
Salad Ingredients:
- 1 bunch watercress (long stems removed)
- 1 cup green grapes (cut in halves)
- ½ cup Marcona almonds
- ¼ cup toasted pine nuts
- Dressing to taste
Dressing Ingredients:
- ½ cup extra virgin cold pressed olive oil
- ¼ cup golden balsamic vinegar
- 2 tablespoons raw honey
- Salt and pepper to taste
Preparation:
Place the balsamic vinegar, honey, and seasoning into the blender and turn on a medium speed. Slowly drizzle the olive oil through the lid to emulsify the oil into the dressing. Let the blender run for about 2 minutes until completely combined. Set aside.
Assemble the salad by tossing all of the ingredients into a large bowl and top with the desired amount of dressing. Serve immediately and enjoy!
