19 Delicious Watercress Recipes Healthy

Unlock the vibrant flavors of watercress with our roundup of 19 delicious recipes that are as nutritious as they are tasty! Whether you’re whipping up a quick weeknight dinner or looking for fresh ways to enjoy seasonal greens, these dishes promise to delight your taste buds and boost your health. Dive in and discover how watercress can transform your meals from ordinary to extraordinary!

Watercress and Avocado Salad

Gathering the freshest ingredients is the first step to creating a vibrant Watercress and Avocado Salad that’s as nutritious as it is delicious. This guide will walk you through each step to ensure a perfect blend of flavors and textures.

Ingredients

• 2 cups fresh watercress, thoroughly washed and dried
• 1 ripe Hass avocado, peeled and diced
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup toasted pine nuts

Instructions

1. In a large mixing bowl, combine the watercress and diced avocado gently to avoid bruising the avocado.
2. In a small bowl, whisk together the extra-virgin olive oil and fresh lemon juice until emulsified.
3. Drizzle the dressing over the watercress and avocado, then sprinkle with sea salt and freshly ground black pepper.
4. Toss the salad lightly to ensure all ingredients are evenly coated with the dressing.
5. Scatter the toasted pine nuts over the top of the salad just before serving to maintain their crunch.

Vibrant and fresh, this Watercress and Avocado Salad offers a delightful contrast between the peppery watercress and the creamy avocado. Serve it alongside grilled salmon or as a standalone light lunch for a refreshing meal.

Creamy Watercress Soup

Preparing a velvety Creamy Watercress Soup is simpler than you might think, requiring just a handful of ingredients and some basic techniques to achieve a luxurious texture and vibrant flavor.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound fresh watercress, tough stems removed
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon white pepper, freshly ground

Instructions

1. In a large pot over medium heat, melt the clarified butter until it shimmers.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
4. Add the watercress to the pot, stirring to wilt the leaves slightly, about 2 minutes.
5. Pour in the chicken stock, bringing the mixture to a gentle boil, then reduce heat to simmer for 15 minutes, allowing the flavors to meld.
6. Using an immersion blender, puree the soup until completely smooth, about 2 minutes. For a silkier texture, strain through a fine-mesh sieve.
7. Return the soup to the pot over low heat, stirring in the heavy cream, sea salt, and white pepper. Heat through for 5 minutes, avoiding a boil to prevent curdling.
8. Adjust seasoning if necessary, then remove from heat.

Offering a delicate balance of peppery watercress and rich cream, this soup boasts a smooth, velvety texture that’s both comforting and elegant. Serve chilled in summer or warm with a drizzle of crème fraîche and a sprinkle of watercress leaves for a visually stunning presentation.

Watercress Pesto Pasta

Ready to elevate your pasta game with a vibrant, peppery twist? Watercress pesto pasta combines the bold flavors of fresh watercress with the creamy richness of Parmesan, creating a dish that’s as nutritious as it is delicious. Follow these steps to master this refreshing recipe.

Ingredients

• 8 oz dried pasta (such as fusilli or penne)
• 2 cups fresh watercress, tightly packed
• 1/2 cup extra-virgin olive oil
• 1/3 cup pine nuts, lightly toasted
• 1/2 cup freshly grated Parmesan cheese
• 1 garlic clove, minced
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, prepare the pesto. In a food processor, combine the watercress, olive oil, pine nuts, Parmesan, garlic, salt, and pepper. Process until smooth, scraping down the sides as needed.
3. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and return it to the pot.
4. Add the pesto to the pasta, tossing to coat evenly. If the pesto is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
5. Serve immediately, garnished with additional Parmesan and a sprinkle of pine nuts if desired.

Offering a delightful contrast of textures, the creamy pesto clings to each noodle, while the watercress provides a fresh, peppery bite. For an extra touch of elegance, serve with a drizzle of olive oil and a side of crusty bread to soak up any remaining sauce.

Watercress and Goat Cheese Tart

Zesty and vibrant, this Watercress and Goat Cheese Tart combines the peppery bite of fresh watercress with the creamy tang of goat cheese, all nestled in a flaky, buttery crust. Perfect for a summer brunch or a light dinner, this tart is as pleasing to the eye as it is to the palate.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 4 tablespoons ice water
• 2 cups fresh watercress, stems removed
• 4 ounces goat cheese, crumbled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the flour and salt. Add the chilled butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
4. Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the excess. Chill for 30 minutes.
5. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
6. In a bowl, whisk together the eggs, heavy cream, and black pepper. Stir in the watercress and goat cheese.
7. Pour the filling into the pre-baked crust and smooth the top. Tip: For an even bake, place the tart on a baking sheet before returning it to the oven.
8. Bake for 25-30 minutes, or until the filling is set and the edges are golden brown. Tip: Let the tart cool for 10 minutes before slicing to allow the filling to firm up.

Buttery and crisp, the crust provides the perfect contrast to the creamy, herbaceous filling. Serve this tart warm, accompanied by a simple green salad dressed with a lemon vinaigrette for a complete meal.

Spicy Watercress Stir Fry

Here’s a vibrant dish that brings a peppery kick to your table with minimal effort. Spicy watercress stir fry is a quick, nutritious option that doesn’t skimp on flavor, perfect for a weeknight dinner.

Ingredients

• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tbsp ginger, finely grated
• 1 bunch watercress, tough stems removed
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 tsp sea salt

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and grated ginger to the skillet, sautéing until fragrant, approximately 30 seconds, being careful not to burn.
3. Introduce the watercress to the skillet, tossing gently to coat with the butter, garlic, and ginger mixture.
4. Drizzle soy sauce and sesame oil over the watercress, then sprinkle with red pepper flakes and sea salt.
5. Stir fry for 2-3 minutes, until the watercress is just wilted but still bright green, ensuring it retains a slight crunch.
6. Remove from heat immediately to prevent overcooking, preserving the vibrant color and texture.

Delightfully crisp with a bold, spicy undertone, this stir fry pairs beautifully with a side of jasmine rice or can be topped with a soft-boiled pasture-raised egg for added richness.

Watercress and Potato Soup

Creating a comforting bowl of Watercress and Potato Soup is simpler than you might think, especially when you follow these methodical steps. Let’s start by gathering our ingredients and preparing our workspace for a smooth cooking experience.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1.5 pounds Yukon Gold potatoes, peeled and cubed
• 4 cups chicken stock, preferably homemade
• 1 bunch watercress, stems removed, leaves roughly chopped
• 1/2 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add the cubed Yukon Gold potatoes to the pot, stirring to coat them in the butter, onion, and garlic mixture.
5. Pour in the chicken stock, ensuring the potatoes are fully submerged. Bring to a boil, then reduce to a simmer, cooking until the potatoes are tender, about 15 minutes.
6. Once the potatoes are tender, add the roughly chopped watercress leaves, stirring until wilted, about 2 minutes.
7. Using an immersion blender, puree the soup until smooth. For a silkier texture, pass the soup through a fine-mesh sieve.
8. Stir in the heavy cream, sea salt, and freshly ground black pepper, heating the soup gently until warmed through, about 2 minutes.

Blending the watercress at the last minute preserves its vibrant color and peppery flavor, making this soup a visually stunning and tastefully complex dish. Serve it with a drizzle of olive oil and a sprinkle of watercress leaves for an elegant touch.

Watercress Smoothie

Zesty and refreshing, this Watercress Smoothie is a vibrant way to start your day or recharge in the afternoon. Packed with nutrients, it’s a simple blend that brings a peppery kick to your smoothie routine.

Ingredients

• 1 cup fresh watercress, tightly packed
• 1/2 cup frozen pineapple chunks
• 1/2 cup unsweetened almond milk
• 1 tbsp raw honey
• 1/2 inch fresh ginger, peeled
• 1/2 cup ice cubes

Instructions

1. Rinse the watercress under cold running water to remove any dirt, then pat dry with a clean kitchen towel.
2. Peel the ginger and slice it into thin pieces to ensure it blends smoothly.
3. In a high-speed blender, combine the watercress, frozen pineapple, almond milk, raw honey, and sliced ginger.
4. Blend on high for 45 seconds, or until the mixture is completely smooth. Tip: If the smoothie is too thick, add a tablespoon of almond milk at a time until desired consistency is reached.
5. Add the ice cubes and blend for an additional 15 seconds to chill the smoothie without diluting its flavor. Tip: For a creamier texture, use frozen banana slices instead of ice cubes.
6. Pour the smoothie into a tall glass and serve immediately. Tip: Garnish with a small sprig of watercress for an elegant presentation.

Refreshingly crisp with a hint of sweetness from the pineapple and a warm note from the ginger, this smoothie is a delightful contrast of flavors. Serve it in a chilled glass for an extra refreshing experience, or pair it with a slice of whole-grain toast for a balanced breakfast.

Watercress and Cucumber Sandwiches

Kickstarting our culinary journey today, we delve into the art of crafting the quintessential Watercress and Cucumber Sandwiches, a refreshing delight perfect for any occasion. Let’s methodically break down the process to ensure even beginners can achieve perfection.

Ingredients

• 8 slices of high-quality white bread, crusts removed
• 1/2 cup unsalted butter, softened
• 1 English cucumber, thinly sliced
• 1 bunch watercress, stems trimmed
• 1/4 cup mayonnaise
• 1 tsp fresh lemon juice
• Salt to taste

Instructions

1. Lay out the 8 slices of bread on a clean work surface. Using a butter knife, evenly spread 1 tablespoon of softened unsalted butter on each slice.
2. In a small bowl, whisk together 1/4 cup mayonnaise and 1 teaspoon fresh lemon juice until smooth. This mixture will add a tangy creaminess to the sandwiches.
3. Arrange a single layer of thinly sliced English cucumber on 4 of the buttered bread slices. Season lightly with salt to enhance the cucumber’s freshness.
4. Divide the watercress, stems trimmed, evenly among the cucumber-topped slices, ensuring a generous but not overwhelming amount for a peppery bite.
5. Drizzle the mayonnaise and lemon juice mixture over the watercress, using the back of a spoon to spread it lightly for even coverage.
6. Top each prepared slice with the remaining buttered bread slices, pressing down gently to adhere. For a polished finish, trim the edges if desired and cut each sandwich into halves or quarters.

Best enjoyed immediately, these sandwiches boast a delightful contrast of textures—from the crisp cucumber and peppery watercress to the soft, buttery bread. Serve them at your next garden party for a touch of elegance or pack them for a picnic to savor the flavors of summer.

Grilled Salmon with Watercress Sauce

Here’s a dish that combines the rich, buttery texture of salmon with the peppery freshness of watercress, creating a perfect balance of flavors. Grilled Salmon with Watercress Sauce is not only a feast for the taste buds but also a visual delight, making it an excellent choice for both weeknight dinners and special occasions.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin on
• 2 cups fresh watercress, tightly packed
• 1/2 cup heavy cream
• 2 tbsp clarified butter
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup extra virgin olive oil

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 375°F.
2. While the grill heats, season the salmon fillet evenly with sea salt and freshly ground black pepper on both sides.
3. Place the salmon skin-side down on the grill. Close the lid and cook for 6 minutes, allowing the skin to crisp without flipping.
4. Carefully flip the salmon using a wide spatula. Grill for an additional 4 minutes for medium doneness, or until the internal temperature reaches 145°F.
5. Meanwhile, in a blender, combine fresh watercress, heavy cream, clarified butter, lemon juice, and extra virgin olive oil. Blend until smooth, about 30 seconds.
6. Transfer the grilled salmon to a serving plate. Spoon the watercress sauce generously over the top.
7. Let the salmon rest for 2 minutes before serving to allow the juices to redistribute.

Grilled to perfection, the salmon boasts a crispy skin and tender, flaky interior, while the watercress sauce adds a vibrant, creamy contrast. Serve atop a bed of quinoa or alongside roasted baby potatoes for a complete meal that’s as nutritious as it is delicious.

Watercress and Pear Salad

Start by gathering your ingredients for a refreshing Watercress and Pear Salad that balances peppery greens with sweet, juicy fruit. This dish is a testament to how simple ingredients can come together to create something truly special.

Ingredients

• 2 cups fresh watercress, stems trimmed
• 1 ripe pear, thinly sliced
• 1/4 cup walnuts, toasted and roughly chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the watercress and sliced pear.
2. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, sea salt, and black pepper until emulsified.
3. Drizzle the dressing over the watercress and pear, then gently toss to coat evenly.
4. Sprinkle the toasted walnuts over the salad for added crunch and nuttiness.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Light and vibrant, this salad offers a delightful contrast between the crisp watercress and the soft, sweet pear. For an extra touch of elegance, serve it on a chilled plate with a sprinkle of edible flowers.

Watercress and Mushroom Risotto

Zestfully blending the earthy tones of mushrooms with the peppery bite of watercress, this risotto is a celebration of spring’s bounty. Perfect for a cozy dinner, it’s a dish that rewards patience with its creamy texture and deep flavors.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1 medium shallot, finely diced
• 2 cloves garlic, minced
• 8 oz mixed wild mushrooms, thinly sliced
• 2 cups fresh watercress, stems removed and leaves chopped
• 1/4 cup clarified butter
• 1/2 cup freshly grated Parmesan cheese
• Salt to season

Instructions

1. In a large, heavy-bottomed pan, heat the clarified butter over medium heat until shimmering.
2. Add the shallot and garlic, sautéing until translucent, about 2 minutes, to build a flavor base.
3. Introduce the mushrooms, cooking until they release their moisture and begin to brown, approximately 5 minutes. Tip: Avoid overcrowding the pan to ensure even browning.
4. Stir in the Arborio rice, coating each grain with butter, and toast lightly for 1 minute to enhance nuttiness.
5. Deglaze the pan with white wine, stirring continuously until the liquid is fully absorbed.
6. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes for the rice to reach al dente texture. Tip: Maintain a gentle simmer to prevent the rice from cooking too quickly.
7. Fold in the chopped watercress and Parmesan cheese, stirring until the greens are just wilted and the cheese is melted. Tip: Adding the watercress at the end preserves its vibrant color and peppery flavor.
8. Season with salt to taste, then remove from heat and let stand for 2 minutes to thicken slightly.

Oozing with creamy richness, this risotto boasts a delightful contrast between the tender rice and the slight crunch of watercress. Serve it garnished with extra Parmesan and a drizzle of truffle oil for an elevated touch.

Watercress and Chicken Wrap

Here’s a simple yet elegant way to bring a fresh, peppery kick to your lunch routine with a Watercress and Chicken Wrap. Perfect for those seeking a light but satisfying meal, this wrap combines crisp watercress with tender chicken, all wrapped in a soft tortilla.

Ingredients

• 1 cup shredded, cooked chicken breast (preferably free-range)
• 1/2 cup fresh watercress, stems removed
• 1/4 cup mayonnaise (preferably homemade or high-quality store-bought)
• 1 tbsp Dijon mustard
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 2 large whole wheat tortillas (10-inch diameter)
• 1 tbsp extra-virgin olive oil

Instructions

1. In a medium mixing bowl, combine the shredded chicken, mayonnaise, Dijon mustard, black pepper, and sea salt. Mix until the chicken is evenly coated.
2. Lay the tortillas flat on a clean work surface. Divide the chicken mixture evenly between the two tortillas, spreading it in the center.
3. Top each tortilla with half of the watercress, ensuring an even distribution for optimal flavor in every bite.
4. Drizzle each wrap with 1/2 tbsp of extra-virgin olive oil to enhance the moisture and richness of the filling.
5. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly to enclose the filling completely.
6. Heat a non-stick skillet over medium heat (350°F). Place each wrap seam-side down and cook for 2-3 minutes per side, or until the tortilla is golden brown and slightly crispy.

Ready to serve, these wraps offer a delightful contrast between the creamy chicken filling and the crisp, peppery watercress. For an extra touch, slice them diagonally and serve with a side of pickled vegetables for added acidity and crunch.

Watercress and Beetroot Salad

Just when you thought salads couldn’t get any more vibrant, this Watercress and Beetroot Salad comes along to prove you wrong. It’s a perfect blend of earthy, peppery, and sweet flavors, with a texture that’s as satisfying as its taste.

Ingredients

• 2 cups fresh watercress, stems trimmed
• 1 medium beetroot, peeled and thinly sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large mixing bowl, combine the watercress and sliced beetroot.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard until emulsified. Season with salt and pepper to taste.
3. Drizzle the dressing over the watercress and beetroot, tossing gently to coat all the leaves evenly.
4. Sprinkle the crumbled goat cheese and toasted walnuts over the salad.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

After the final step, you’ll notice how the crispness of the watercress contrasts beautifully with the tender beetroot, while the goat cheese adds a creamy texture and the walnuts provide a satisfying crunch. For an extra touch of elegance, serve this salad on a chilled plate to keep it refreshing until the last bite.

Watercress and Lemon Dressing

Gathering the freshest ingredients is the first step to creating a vibrant Watercress and Lemon Dressing that will elevate any salad. This recipe combines the peppery bite of watercress with the bright acidity of lemon for a dressing that’s both refreshing and complex.

Ingredients

• 1 cup fresh watercress, tightly packed
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. In a blender, combine the watercress, olive oil, lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper.
2. Blend on high speed for 30 seconds, or until the mixture is completely smooth and emulsified. Tip: For a smoother texture, strain the dressing through a fine-mesh sieve.
3. Taste the dressing and adjust the seasoning with additional salt or lemon juice if desired. Tip: The dressing should have a balanced flavor, with the peppery watercess and tangy lemon complementing each other.
4. Transfer the dressing to a jar or bottle with a tight-fitting lid and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Tip: This dressing can be stored in the refrigerator for up to 3 days.

Here, the Watercress and Lemon Dressing offers a silky texture with a lively, zesty flavor profile that pairs beautifully with robust greens or as a marinade for grilled vegetables. Try drizzling it over a quinoa salad with avocado and cherry tomatoes for a refreshing summer meal.

Watercress and Feta Cheese Omelette

Unlock the secrets to a perfectly balanced breakfast with this Watercress and Feta Cheese Omelette, a dish that combines peppery greens with creamy cheese for a morning meal that’s both nutritious and indulgent.

Ingredients

• 2 tbsp clarified butter
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup fresh watercress, finely chopped
• 1/4 cup feta cheese, crumbled
• 1/8 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Heat a non-stick skillet over medium-low heat and add 1 tbsp of clarified butter, ensuring the pan is evenly coated.
2. Pour the lightly beaten eggs into the skillet, tilting to spread them evenly. Let cook undisturbed for 30 seconds.
3. Sprinkle the sea salt and black pepper evenly over the eggs. Tip: For a fluffier omelette, gently lift the edges with a spatula to allow uncooked egg to flow underneath.
4. After 1 minute, when the eggs are mostly set but still slightly runny on top, evenly distribute the chopped watercress and crumbled feta cheese over one half of the omelette.
5. Fold the omelette in half with a spatula, covering the filling. Cook for an additional 30 seconds to melt the cheese slightly.
6. Slide the omelette onto a plate and drizzle with the remaining 1 tbsp of clarified butter for added richness.

Fluffy and rich, this omelette offers a delightful contrast between the crisp watercress and the melting feta. Serve it with a side of toasted artisan bread for a complete meal that’s as visually appealing as it is delicious.

Watercress and Pumpkin Seed Salad

Preparing a refreshing Watercress and Pumpkin Seed Salad is simpler than you might think, and it’s a fantastic way to bring a burst of nutrition and flavor to your table. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 2 cups fresh watercress, thoroughly washed and dried
• 1/4 cup raw pumpkin seeds
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a small skillet over medium heat. Add the pumpkin seeds and toast for 3-4 minutes, stirring frequently, until they begin to pop and turn golden brown. Tip: Toasting enhances the seeds’ nutty flavor, so don’t skip this step.
2. In a large mixing bowl, combine the watercress and toasted pumpkin seeds.
3. In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, sea salt, and black pepper until emulsified. Tip: For a smoother dressing, let it sit for a few minutes before whisking again.
4. Drizzle the dressing over the watercress and pumpkin seeds, then gently toss to coat evenly. Tip: Use your hands or salad tongs to avoid bruising the delicate watercress leaves.
5. Serve immediately to enjoy the salad at its freshest.

Mixing the peppery watercress with the crunchy pumpkin seeds creates a delightful contrast in textures, while the simple dressing brings a bright acidity that ties everything together. For an extra touch of elegance, consider serving this salad on a chilled plate to keep it crisp longer.

Watercress and Apple Juice

Every now and then, a refreshing beverage comes along that perfectly balances health and flavor, and this Watercress and Apple Juice is just that. Easy to make and packed with nutrients, it’s a vibrant choice for any time of day.

Ingredients

• 2 cups fresh watercress, thoroughly washed
• 3 medium Granny Smith apples, cored and quartered
• 1 tbsp fresh lemon juice
• 1 cup filtered water
• 1/2 cup ice cubes

Instructions

1. In a high-speed blender, combine the watercress, quartered apples, and fresh lemon juice.
2. Add the filtered water to the blender to facilitate blending.
3. Blend on high speed for 45 seconds, or until the mixture is completely smooth with no visible chunks.
4. Strain the mixture through a fine-mesh sieve into a large pitcher, pressing down with a spatula to extract all the juice.
5. Discard the pulp remaining in the sieve.
6. Add the ice cubes to the pitcher and stir gently to chill the juice.
7. Serve immediately in chilled glasses for the best flavor and texture.

Here’s how this juice stands out: the watercress adds a peppery kick that contrasts beautifully with the tartness of the Granny Smith apples, while the lemon juice brightens the overall flavor. For an extra touch of elegance, garnish each glass with a thin apple slice or a small watercress sprig.

Watercress and Garlic Saute

Vibrant and verdant, watercress brings a peppery punch to any dish, and when sautéed with garlic, it transforms into a simple yet sophisticated side. This recipe guides you through creating a dish that’s as nutritious as it is flavorful, perfect for those looking to add a green boost to their meals.

Ingredients

• 1 bunch fresh watercress, thoroughly washed and dried
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the thinly sliced garlic to the skillet, sautéing until fragrant and lightly golden, approximately 30 seconds, being careful not to burn.
3. Increase the heat to medium-high and add the watercress to the skillet, tossing gently to coat with the oil and garlic.
4. Sprinkle the kosher salt and freshly ground black pepper over the watercress, continuing to sauté until the leaves are just wilted but still bright green, about 2 minutes.
5. Remove the skillet from the heat immediately to prevent overcooking, ensuring the watercress retains its vibrant color and crisp texture.

Perfectly wilted yet crisp, this Watercress and Garlic Sauté offers a delightful contrast of textures with a bold, garlicky flavor. Serve it alongside grilled fish or chicken for a light, nutritious meal, or top it with a poached egg for a hearty breakfast option.

Watercress and Walnut Pasta

On a bustling weeknight or a leisurely weekend, this Watercress and Walnut Pasta brings a refreshing twist to your table, combining peppery greens with the rich crunch of walnuts for a dish that’s as nutritious as it is delicious.

Ingredients

• 8 oz dried fusilli pasta
• 2 cups fresh watercress, tightly packed
• 1/2 cup walnuts, toasted and roughly chopped
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup pasta water, reserved
• Sea salt, to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds, being careful not to burn the garlic.
3. Add the watercress to the skillet, tossing gently until just wilted, about 1 minute. Remove from heat immediately to preserve the vibrant color and peppery flavor.
4. Reserve 1/4 cup of pasta water before draining the pasta. Drain the pasta and return it to the pot.
5. Add the wilted watercress mixture, toasted walnuts, and grated Pecorino Romano to the pasta. Toss to combine, adding reserved pasta water as needed to create a light sauce that coats the pasta evenly.
6. Season with sea salt to taste, tossing once more to ensure all ingredients are well incorporated.

Delightfully textured with the al dente pasta and crunchy walnuts, this dish offers a balance of flavors from the spicy pepper flakes and the sharp Pecorino. Serve it with a drizzle of olive oil and an extra sprinkle of cheese for an elegant touch.

Conclusion

Watercress brings a peppery punch to any dish, and our roundup of 19 healthy recipes showcases its versatility. Whether you’re whipping up a refreshing salad or a hearty soup, there’s something for every taste. We’d love to hear which recipe you try first—drop a comment below! Don’t forget to share your culinary creations and this article on Pinterest for fellow foodies to enjoy. Happy cooking!