Refreshing salad with watercress and crunchy pumpkin seeds.
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Nutrition per Serving
Ingredients
Estimated total cost: €9.99 · €1.67/serving
- 1/3 cup pepitas (hulled pumpkin seeds)Est. price €0.45–€0.85
- 2 tablespoons white-wine vinegarEst. price €0.20–€0.45
- 1/2 teaspoon ground cuminEst. price €0.03–€0.08
- Coarse salt and ground pepperEst. price €0.01–€0.03
- 3 tablespoons olive oilEst. price €0.30–€0.60
- 11/2 pounds watercress, tough stems removedEst. price €9.00–€15.00
Steps
- 1Begin by preheating the oven to 350°F. Next, evenly spread the pepitas on a baking sheet with raised edges. Toast them in the oven until they turn a golden brown color, making sure to toss them occasionally for even browning. This should take around 10 to 15 minutes.
- 2Begin by combining vinegar and cumin in a large bowl, seasoning the mixture with salt and pepper. Next, whisk in the oil until well combined. Add the watercress to the bowl and toss everything together. To serve, garnish with pepitas immediately before enjoying.
Cultural note
Watercress is widely used in Mediterranean cuisine, known for its peppery flavor and nutrient density. Pumpkin seeds have a long history in Mexican cuisine, valued for their crunchy texture and nutty taste. This salad combines ingredients from different culinary traditions for a unique and flavorful dish.
Seasonal note
Watercress is best in the cooler months of spring and fall, while pumpkins seeds are typically harvested in the autumn. This salad is ideal to make during these seasons when both ingredients are at their freshest.
Health note
This Watercress and Pumpkin Seed Crunch Salad is a nutritious option rich in vitamins A, C, and K, which are essential for immune function, skin health, and bone density. It is also a good source of healthy fats and fiber, promoting heart health and digestion.
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