The peppery, spicy, tender tendrils and leaves of watercress is one of my favourite salad greens to buy. The only problem is that depending on where you live, it is not super easy to come by. Related to the mustard plant, seasonally it is most available in the Spring but can also be found all the way into October. To reap the benefits of watercress, it is best eaten raw, very lightly steamed or sautéed.
Top 5 Reasons to Eat More Watercress
- It is low in calories while being nutrient dense.
- It is a good source of calcium and vitamin K for healthy bones.
- The bitter taste means that it is high in sulforaphane which is beneficial in cancer prevention.
- It contains alpha-lipoic acid, a strong antioxidant.
- It is easy to eat in raw form but also easy to add to stir fries, soups, sautés, pasta dishes, smoothies, pestos, or to even top a sandwich or burger.
Watercress, as with all leafy nutrient-dense produce, is best eaten ASAP. However, the best way to keep it lasting in your fridge for up to 5 days is to store it like you would fresh cut flowers – with root ends/stems in a bowl of water – and cover leafy greens loosely with reusable plastic bag.
Try my strawberry and watercress salad with a simple, homemade vinaigrette!
Strawberry and Watercress Salad
- 4 cups watercress
- 2 cups leafy greens of choice
- 2 cups quartered strawberries
- 1/2 cup loosely packed chopped basil and/or mint
- 1/2 cup salted pistachios
- 1/2 cup strawberry vinaigrette store-bought or homemade
Photo by Ryan Hegarty, Food Styling by Christine Tizzard.
Did you enjoy my strawberry and watercress salad? Take a look at my other salad recipes here!