This recipe is the super-fast-after-work version of my busted-out-at-dinnerparties, pretty-as-a-picture Watercress & Blood Orange Salad with Almonds & Goats Cheese.
I look for any excuse to use watercress in my meals! It is reported to have been used by Hippocrates when treating his patients. But more recently, its position as a nutrient powerhouse has been cemented! In 2015 a team of researchers ranked the relative nutrient profile of fruit and vegetables - and watercress came out on top! Watercress is an excellent source of Vitamin K, as well as Vitamins A, C, B6, riboflavin, folate, calcium and manganese.
Its strong, peppery taste takes a little getting used to. I find it works beautifully in salads like this with fruit and a sweet tangy dressing.
1 bunch watercress, washed and chopped
2 oranges, segmented
1 generous handful almonds
100g sheeps or goats feta, crumbled
Juice of one orange
1 tablespoon olive oil
1/2 tablespoon apple cider vinegar
1 teaspoon pomegranate molasses (or maple syrup)
Combine all ingredients in a bowl and whisk to combine.
Arrange watercress in bowl.
Top with segmented orange pieces and almonds
Sprinkle with fetta.
Drizzle with dressing.
Serve and enjoy!
REFERENCE: Di Noia J. Defining Powerhouse Fruits and Vegetables: A Nutrient Density Approach. Prev Chronic Dis 2014;11:130390.