This hearty watercress salad bowl brings together earthy vegetables, fresh greens, and a bright, tangy dressing for a dish that's as flavorful as it is nourishing. With options like quinoa, rice, or potatoes as the base, and colorful toppings like roasted cauliflower, beets, and radishes, this salad is as versatile as it is satisfying. Whether you're serving it as a main or a side, it’s a wholesome way to elevate your meal.
Ingredients:
For the salad:
- 2 bunches watercress -or- 1 bag
- White quinoa -or- brown or wild rice -or- small white potatoes (purchase fresh thyme for potatoes)
- 4 small beets
- Small bunch radishes
- Castelvetrano olives (or any natural, green whole olive)
- 1 head cauliflower
For the dressing:
- Cold pressed organic olive oil
- Any light dijon mustard
- Juice from 1 lemon
- Chopped fresh chives
- 2 cups Brussels sprouts (optional)
- 1 red onion quartered
Directions:
- Cook rice or quinoa based on direction on back of bag.
- Cut cauliflower florets into small pieces. Quarter red onion. Toss in a bowl with olive oil, salt and freshly ground pepper. Line on a roasting pan and cook at 425 degrees for 18-20 minutes.
- Boil beets in water on stove top for 15-20 minutes. If using potatoes boil in same water.
- Thinly slice radishes.
- Chop, rinse and spin watercress. Line plate.
- To make the dressing whisk in 1/2 cup olive oil, 3 tbsp. dijon mustard and 1/4 cup fresh lemon juice.
- Chop chives for dressing and fresh thyme if using potatoes.
- Take beets out of water, peel skins and chop into bite size pieces.
- If using potatoes instead of rice or quinoa, chop into bite size pieces and sauté in pan with oil and thyme.
- Let cooked items cool. Layer salad with boiled and roasted veggies. Drizzle with dressing and serve.
More About Cruciferous Vegetables and Recipes
Did you know cruciferous vegetables like watercress and cauliflower are packed with amazing health benefits? Discover more about these powerful veggies here!
More tasty ways to enjoy them:
