Kale is one of the healthiest vegetables, and you can’t go wrong with the other nutrient-rich ingredients this salad.
This lovely, bright salad is a great introduction to the peppery and lovely watercress. Watercress is a humble, cruciferous, aquatic green leafy vegetable eaten since ancient times. Long considered food for the lower classes, it has only recently regained popularity due to hits high nutritional value. Watercress provides numerous health benefits, including cancer prevention, lowering blood pressure and healthy bone support. It is rich in vitamins and minerals such as vitamin C, iron, calcium and folate. Among other benefits, an increase in folate consumption has been shown to improve cognition and verbal fluency – good news for prevention of cognitive decline!
6 cups watercress
¼ cup sweet onion
½ cup slivered almonds
Prepare watercress by rinsing in cold water, then removing and yellowed or limp leaves. Trim excess stems. Peel slice avocado. Finely slice sweet onion. Seed pomegranate.
Toast almonds in a dry skillet over medium heat, stirring frequently.
¼ cup rice vinegar
4 teaspoons tamari
1 teaspoon honey
3 tablespoons extra virgin olive oil
Whisk together vinegar, tamari, and honey until blended, then stir in oil.
Toss watercress with enough dressing to coat, stir in onion, pomegranate seeds and almonds.
Divide watercress among plates, garnish with avocado slices.
Preparation: 15 minutes
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