This is an easy spring watercress salad served with my favorite balsamic vinaigrette recipe and raw sesame seeds.
I’m always on the lookout for fresh and vibrant flavors that perfectly capture the essence of the season. And for spring, nothing does it better than the crisp, clean taste of watercress. That’s why I’m thrilled to share my recipe for Spring Watercress Salad with Balsamic Vinaigrette, a dish that’s bursting with color and flavor.
Ever since I finished the raw vegan detox diet a few weeks ago, salads started to taste differently, in a good way! Maybe my taste has changed, or maybe I just got better at making salads, I don’t know. The sure thing is that now I feel like any salad I make is bursting with flavors and textures! I’ve never felt this before.
First, let’s talk about the star of the dish: watercress. This peppery, leafy green is loaded with vitamins and nutrients, making it the perfect choice for a healthy, satisfying salad. I love the way its delicate leaves pair with the other fresh ingredients in this dish, like sweet cherry tomatoes, tangy scallions, and the bold, garlicky flavor of ramps.
I discovered watercress last year. I must admit, I didn’t like it at first. This year I tried it again and I absolutely fell in love with this wonderful herb! Maybe my taste changed. I look at herbs differently now. I try to find new edible plants I could try. I never knew watercress is such an amazing plant. Did you know that it is very rich in protein? Not to mention all the wonderful minerals and vitamins it contains. It could be classified as a superfood! Young watercress is the best. When the flowers start wilting, watercress becomes toxic. This usually happens in late April, so the best time to eat watercress is between March and mid-April.
But what really takes this salad to the next level is the homemade balsamic vinaigrette. It’s a simple combination of tangy balsamic vinegar, sweet honey (if you like), and a pinch of salt and pepper to taste. Drizzle it over the salad and toss everything together, and you’ve got a light and refreshing dish that’s perfect for a springtime lunch or a side dish at dinner.
I discovered this super-simple balsamic vinaigrette recipe on The Kitchn. I used this balsamic vinaigrette for this spring watercress salad I made today. You can use this easy balsamic dressing for any kind of salad you want! Also, you can add some extra ingredients, like mustard or honey, and make it even better!
And let’s not forget the finishing touch: crunchy raw sesame seeds. These tiny little seeds add a satisfying crunch and a hint of nutty flavor that complements the other ingredients in the salad perfectly. I love how they add a little extra texture and dimension to the dish.
Overall, my spring watercress salad is a dish that perfectly captures the essence of spring: fresh, light, and bursting with flavor. It’s a dish that’s easy to prepare, healthy, and totally satisfying. I hope you give it a try and let me know what you think!
P.S. I ate this spring watercress salad with Green Chickpea Patties. How else do you eat watercress, besides salads? 🙂
- 100g (3 cups) watercress, chopped
- some cherry tomatoes, whole or halved
- 30g (1 cup) ramps/wild garlic leaves, chopped
- 50g (½ cup) scallions, chopped
- 2 Tbsps raw sesame seeds
- 2 Tbsp balsamic vinegar
- sea salt and ground pepper, to taste
- 1 tsp honey, optional
- Make the balsamic vinaigrette. Add all ingredients together and mix well.
- Rinse well and chop the greens and veggies. Mix them together. Serve with seeds on top.
- Add balsamic vinaigrette only right before serving the watercress salad.
Amount Per Serving Calories 77Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 296mgCarbohydrates 9gFiber 2gSugar 6gProtein 2g
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy. I encourage you to make your own calculations using your preferred nutrition calculator.