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Spring Watercress Salad

I am loving watercress right now – I’ve been adding it to soups, salads, and even smoothies and juices! This delicious green has tons of benefits: it is very hydrating as it is 95% water, it supports strong bones as one cup of watercress provides all the vitamin K you need for a day, it is an anti-inflammatory cruciferous vegetable, and the phytonutrients are great for your hair, skin, and nails! I could keep going, but let’s get into this delicious salad instead. I topped mine with Miyoko’s vegan mozzarella, pistachios, fennel, avocado, and a fresh orange, but top yours with whatever is speaking to you!

Serves 4


4 ounces of snap peas
1 fennel bulb, thinly sliced on a mandolin and chilled in a bowl with ice water
Your favorite citrus vinaigrette
3 cups of watercress
1 peeled navel orange cut into segments
1 ripe avocado, sliced
2 ounces of diced Miyoko’s mozzarella
1 T toasted pistachios
Salt and pepper to taste


  1. Bring a large pot of salted water to a boil. Set a bowl of ice water nearby.
  2. Drop the snap peas into the boiling water and blanch for 2 minutes. Remove the snap peas and immediately drop the into the bucket of ice water.
  3. Allow the peas to cool completely (about 15 seconds)
  4. Drain the peas and place them on a towel to dry
  5. In a small bowl, combine the fennel with 1-2 T of the dressing and a pinch of salt. Gently toss to coat.
  6. Assemble the salad on a platter with the watercress base, fennel, snap peas, orange slices, avocado, and mozzarella.
  7. Drizzle the dressing and top with pistachios, salt, and pepper. Enjoy!



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