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25-Minute Refreshing Watercress Salad

Kathleen R. Coffey
A crisp, flavorful watercress salad with a bright citrus vinaigrette, sweet oranges, creamy avocado, fresh mozzarella, and crunchy pistachios.
Quick to prepare, nutrient-rich, and perfect as a light lunch or side dish.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine Contemporary, Healthy
Servings 4

Equipment

  • 1 Mandoline Slicer
  • 1 large pot
  • 1 Bowl of Ice Water
  • 1 Salad Platter or Serving Bowl
  • Measuring Spoons

Ingredients
  

  • 4 ounces snap peas
  • 1 fennel bulb very thinly sliced
  • 3 cups watercress
  • Segments from ½ navel orange
  • 1 ripe avocado sliced
  • 2 ounces fresh mozzarella torn
  • 2 tablespoons toasted pistachios
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Lemon wedge for serving
  • Champagne vinaigrette 1–2 tablespoons for fennel and extra for drizzling

Instructions
 

  • Prepare Snap Peas – Blanching Perfection: Begin by bringing a large pot of water to a rolling boil, adding a generous pinch of salt.
    This step enhances the snap peas’ natural sweetness and preserves their vibrant green color.
    While waiting for the water to boil, fill a medium-sized bowl with ice water and set it aside—this will be used to immediately cool the snap peas after cooking.
    Once the water is boiling, gently add the snap peas and let them cook for precisely 2 minutes.
    This brief blanching ensures the peas remain crisp yet tender. Using a slotted spoon, quickly transfer the snap peas to the ice water bath to stop the cooking process.
    Let them sit for about 15 seconds to cool completely, then drain thoroughly and pat dry on a kitchen towel or paper towels.
  • Prepare Fennel – Thinly Sliced Elegance: Take the fennel bulb and trim the stalks, removing any tough outer layers.
    Using a mandoline slicer, carefully slice the fennel as thinly as possible, creating delicate, almost translucent pieces.
    Place the sliced fennel in a small bowl and add 1 to 2 tablespoons of the champagne vinaigrette along with a pinch of sea salt.
    Gently toss until every slice is lightly coated in dressing.
    This step softens the fennel’s natural crunch and infuses it with a subtle, tangy flavor that balances the salad perfectly.
  • Prepare Watercress Base – Fresh Foundation: Rinse the watercress thoroughly under cold running water to remove any grit or dirt.
    Shake off excess water and pat the leaves dry. Arrange the watercress evenly on a large salad platter or serving bowl, forming a fresh, leafy foundation for the salad.
    The watercress’s peppery flavor provides a vibrant contrast to the sweet and creamy components that will be layered on top.
  • Assemble Citrus & Avocado – Layering Flavor: Segment half of a navel orange by cutting away the peel and pith, then carefully remove the individual orange segments between the membranes.
    Slice the ripe avocado into even, thick slices. Arrange the orange segments and avocado slices over the watercress base in an aesthetically pleasing pattern.
    This layering adds bursts of sweetness and creamy richness that complement the salad’s crisp vegetables.
  • Add Snap Peas & Fennel – Crunchy Accents: Gently scatter the blanched snap peas and dressed fennel slices over the layered watercress, orange, and avocado.
    This step introduces vibrant green hues and a satisfying crunch, creating a balanced texture profile in every bite.
    Take care not to overcrowd the platter, allowing each ingredient to shine.
  • Incorporate Mozzarella & Pistachios – Creamy and Nutty Touch: Tear the fresh mozzarella into small, irregular pieces and sprinkle them evenly over the salad.
    Next, sprinkle the toasted pistachios, adding a rich, nutty flavor and a slight crunch that enhances the overall eating experience.
    This combination of creamy cheese and crunchy nuts elevates the salad from simple to gourmet.
  • Drizzle Dressing & Season – Final Flavor Harmony: Lightly drizzle additional champagne vinaigrette over the entire salad, ensuring each bite has a hint of tangy, luxurious flavor.
    Season to taste with sea salt and freshly ground black pepper.
    Finish with a squeeze of fresh lemon juice for a bright, zesty lift that enhances the natural flavors of all ingredients.
  • Serve & Enjoy – Fresh and Ready: Serve the salad immediately while the ingredients are crisp and vibrant.
    Pair it with a light protein for lunch or serve as a refreshing side dish for dinner.
    The combination of fresh greens, sweet citrus, creamy avocado, and nutty pistachios makes every bite exciting and satisfying.

Notes

  • Blanch snap peas just until tender-crisp to maintain vibrant color and crunch.
  • Use a mandoline slicer for evenly thin fennel slices; uniformity improves texture and presentation.
  • Choose a ripe avocado for creamy, buttery texture that balances the salad’s peppery greens.
  • Toast pistachios lightly to enhance their nutty flavor and add a satisfying crunch.
  • Dress fennel lightly ahead of assembly to soften its texture and infuse flavor.
  • Serve immediately after assembling to keep watercress crisp and vibrant.
  • Champagne vinaigrette can be substituted with lemon vinaigrette for a citrusy twist.