CATEGORIES
Spring

Watercress Salad with Peas and Almonds

Prep:
5 m
Cook:
5 m
Ready in:
10 m
Yum
Watercress Salad with Peas and Almonds will make a very fresh side dish to your spring dinner
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INGREDIENTS
Servings: 8
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
DIRECTIONS
  1. In a small bowl, whisk vinegar with olive, adding the latter in a thin streak. Whisk in sugar, salt and pepper.
  2. Heat a non-stick pan with no oil over medium heat. Toast the almonds lightly, set aside to cool.
  3. 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.
  4. Garnish with edible flowers and serve.
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