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Crisp Watercress Salad

This salad is brilliant at any time of year and has so much interesting flavor and textures . . . and with watercress being a rich source of vitamin A, C, E, and K, as well as calcium and potassium and at only 11 calories per cup, this peppery green is invaluable to health. And then there’s the edamame, tiny powerhouses of nutrients.

Makes 2–3 servings

¼ cup extra- virgin olive oil
½ teaspoon sea salt
¼ teaspoon cracked black pepper
2 teaspoons fresh lemon juice
1 bunch watercress, rinsed well, hand shredded into bite- size pieces
1 cup lightly steamed edamame
1 cup pitted olives

Combine dressing ingredients in the bottom of your salad bowl. Add watercress, edamame, olives, and toss to coat ingredients with dressing.

You may use pear or apple slices, unsweetened dried cranberries (in place of edamame), hazelnuts, walnuts, or pine nuts (in place of olives). You can change the salad completely by adding cherry tomatoes and cucumbers.


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