Ingredients
- 100 g watercress
- 2 oranges
- 50 g walnuts, lightly toasted and broken up
- ½ small red onion, very thinly sliced
For the dressing
- 2 tbsp walnut oil or extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp raw honey or maple syrup
- 1 tbsp juice from the oranges
Method
- Prepare the oranges: cut the peel and pith from the oranges with a sharp knife, then slice them into rounds over a bowl to catch the juice.
- Dress: whisk the oil, mustard, honey and 1 tbsp of the orange juice with a pinch of salt.
- Assemble: arrange the watercress, orange slices and red onion on a plate, drizzle with the dressing and scatter with the walnuts.
Why it's good for you: Weight for weight, watercress is one of the most nutrient-dense vegetables of all, with calcium, vitamin K and vitamin C, and its peppery taste comes from glucosinolates, compounds the body uses to support its own detoxification. Walnuts are the richest nut source of omega-3 fats, and orange adds more vitamin C. Read more in Bitter Is Better.
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