Watercress has just topped the list as the most nutritious vegetable in a new research by the William Peterson University in New Jersey, beating better known greens such as chard, spinach and kale. It has a spicy tang to it much like arugula and can be used in salads and soups. This easy to make salad combines it with the sweetness of apple and creaminess of avocado, giving it the perfect balance of deliciousness.
Watercress Avocado Salad
3 cups watercress
1 fuji apple
1 avocado
1 TBS apple cider vinegar
1 TBS maple syrup
1 TBS sweet mustard
1 tsp tamari
1. In a large bowl combine ACV, maple, mustard and tamari and mix well
2. Wash and trim the watercress. I usually de-stem it so all the stalks are separate
3. Line up the trimmed watercress and cut in half, if you like to have smaller pieces just chop it up accordingly
4. Peel and grate the apple, use the big holes on a box grater
5. Combine together in the bowl with the water cress, mix well
6. Cut the avocado into 1 inch pieces and fold gently in with the salad
2. Wash and trim the watercress. I usually de-stem it so all the stalks are separate
3. Line up the trimmed watercress and cut in half, if you like to have smaller pieces just chop it up accordingly
4. Peel and grate the apple, use the big holes on a box grater
5. Combine together in the bowl with the water cress, mix well
6. Cut the avocado into 1 inch pieces and fold gently in with the salad
