In a large bowl, whisk together 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 2 tablespoons olive oil, and 1/8 teaspoon kosher salt. Add 1 bunch watercress, 1/4 cup shelled pistachios, and the zest of 1 lemon. Toss well.
I used Arugula instead of watercress, but otherwise stuck to the recipe. It was great! Simple! I did add a few extra pistachios in the end. My family loved also. I served this with a veggie pasta dish. It will be a staple salad in our house now. Great for company also.
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