Watercress and Spinach Salad with Toasted Almonds

  • serves 4
Christine Cushing
Christine Cushing


10 Ratings
Directions for: Watercress and Spinach Salad with Toasted Almonds


1 large bunch watercress, stems removed and washed

2 cup of baby spinach, washed (500 ml)

2 Tbsp fresh lemon juice (30 ml)

1 Tbsp honey (15 ml)

1 Tbsp grainy mustard, or plain (15 ml)

1 Tbsp chopped fresh herbs such as mint, parsley or chervil (15 ml)

¼ cup extra virgin olive oil (60 ml)

sea salt and freshly ground pepper, to taste

¼ cup slivered almonds, toasted (60 ml)


1. In a small bowl whisk together lemon juice, honey, mustard and chopped herbs. Slowly add olive oil in a steady stream to mixture until smooth and combined. Season with salt and pepper.

2. Place watercress and spinach in a serving bowl. Drizzle with salad dressing and toss well. Sprinkle with toasted almonds.

See more: Quick and Easy, Salad, Vegetables, Vegetarian, Nuts, Dinner, Side, Herbs, Lunch, No-Cook


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