Watercress Salad with Peas and Almonds

Watercress Salad with Peas and Almonds


 (cooking time: 5 min; 8 servings)


  • Sherry vinegar – 2 tbsps
  • Sugar – a pinch
  • Extra virgin olive oil – 6 tbsps
  • Blanched almonds – 1 cup
  • Shelled snap peas – 1 cup
  • Watercress – 5 oz
  • Edible flowers (violets) – 1 oz


  • In a small bowl, whisk vinegar with olive, adding the latter in a thin streak. Whisk in sugar, salt and pepper.
  • Heat a non-stick pan with no oil over medium heat. Toast the almonds lightly, set aside to cool.
  • Mix cooled almonds with watercress and snap peas in a salad bowl. Add dressing, toss to combine, but very gently – do not get watercress oversoaked.
  • Garnish with edible flowers and serve.
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