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.
Watercress with Pistachios
Photo: Quentin Bacon
Yield: 4 servings
Recipe from
More From Real Simple
Nutritional Information
Amount per serving
- Calcium: 47mg
- Calories: 111
- Calories from fat: 1%
- Carbohydrate: 3g
- Cholesterol: 0mg
- Fat: 11g
- Fiber: 1g
- Iron: 0mg
- Protein: 2mg
- Saturated fat: 1g
- Sodium: 116mg
Ingredients
- 1 bunch watercress
- 1/4 cup pistachios
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons olive oil
- 1/8 teaspoon kosher salt
Preparation
- 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.
Watercress with Pistachios Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, No-Cook, Quick/Easy
- MAIN INGREDIENT: Nuts, Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol
- OCCASION: Father's Day, Mother's Day, New Year's, Valentine's Day
- PUBLICATION: Real Simple
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