Peppery watercress with crisp apple, juicy pear, toasted almonds, and a creamy honey mustard dressing.
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I didn’t grow up eating watercress. Honestly, it always felt like one of those ingredients you see in fancy grocery stores and think, Who actually buys this?
Then one spring—right when everything was muddy and half-awake and I was craving something green—I grabbed a bunch on impulse. No plan. Just vibes. I already had an apple rolling around in the crisper, a pear that was almost too ripe, and almonds left over from a baking project that never happened. That’s usually how recipes sneak into my regular rotation. Accidentally.
The first time I made this watercress salad, I ate it standing at the counter. Fork in one hand, phone in the other, scrolling through the news and sighing a lot. It felt… grounding? Fresh in a way that didn’t try too hard. Not a “clean eating” salad. Just a good one.
And yeah, now I make this watercress salad when I need something light but not joyless. Which feels weirdly specific, but maybe you get it.
Why you’ll Love this Watercress Salad?
This watercress salad is all about balance, but not the annoying kind where someone lectures you about macros.
Watercress has that peppery bite that wakes everything up. Apples bring crunch. Pears soften the edges. Almonds add that nutty, toasty moment that makes you slow down between bites. And the dressing—creamy honey mustard—isn’t subtle, but it knows when to step back.
I think that’s why this salad works. Nothing’s fighting for attention. Everything’s just… cooperating. Like a good dinner party.
Ingredient Notes
When a recipe is this minimal, you really feel it if something’s off.
- Watercress – Trim the thicker stems. The leaves should look alive, not tired.
- Green Apple – Go tart here. Sweet apples throw things off.
- Pear – Slightly firm is perfect. Too soft and it disappears.
- Almonds – Toast them. I know everyone says that. They’re right.
- Honey Mustard Dressing – Creamy, tangy, just sweet enough. Adjust it. Taste it. Trust yourself.
How to Make Watercress Salad?
This watercress salad comes together fast, but I don’t rush it. I don’t know why, but salads feel better when you don’t rush them.
- I wash and trim the watercress first. Then I slice the apple and pear into thin matchsticks and drop them into ice water immediately. It’s a small thing, but it keeps everything crisp and bright. Like giving fruit a little pep talk.
- The almonds go into a dry pan. I stay close because I’ve burned almonds more times than I care to admit. Once they smell nutty and turn golden, I pull them off and chop them roughly. No perfection here.
- Everything goes into a big bowl—watercress, fruit, almonds—and I toss gently. Like I’m handling something fragile. Which I kind of am.
- The dressing gets shaken in a jar. I taste it. Sometimes I add more honey. Sometimes more lemon. Depends on my mood. Depends on the day. That’s cooking, right?
- Dress the salad right before serving. Always. Learned that the hard way.
Storage Options
This watercress salad does not love leftovers. Once dressed, it wants to be eaten. Immediately. Preferably with good company or at least decent music playing.
If you want to prep ahead, keep everything separate. The greens wrapped loosely. The fruit in cold water. The dressing sealed up tight. Assemble when you’re ready and it’ll still feel alive.
Variations & Substitutions
This watercress salad is flexible, but it does have opinions.
- Walnuts work if you don’t have almonds. Pecans too.
- Goat cheese is great. Blue cheese… maybe? Depends on your tolerance for chaos.
- Vegan? Skip the mayo or use a plant-based version. It still holds together.
- Sometimes I add shaved fennel. Sometimes I regret it. You win some, you learn some.
What to Serve With Watercress Salad?
This watercress salad shines next to simple food. Roast chicken. Grilled fish. Pasta that’s a little too rich and needs help.
I’ve also eaten it as lunch with bread and butter and called it a day. No regrets.
FAQ:
Is watercress spicy?
A little. Peppery, not hot. If you like arugula, you’ll be fine.
Can I make this ahead?
Prep, yes. Assemble, no. Trust me.
What if I don’t like mustard?
You might still like this. The honey and lemon soften it a lot. Or reduce it. No rules.
Can this be a main dish?
Definitely. Add grilled chicken, shrimp, or chickpeas and suddenly it’s lunch.
If you try this watercress salad, I really want to know—did you tweak it? Did you eat half of it before it ever made it to the table? Did it surprise you a little?
Tell me. I love hearing how recipes land in real kitchens.
Watercress Salad
Ingredients
Salad
- 3 cups fresh watercress washed and trimmed
- 1 green apple cored and cut into thin matchsticks
- 1 pear cored and cut into thin matchsticks
- ⅓ cup almonds toasted and roughly chopped
Honey Mustard Dressing
- 2 tablespoons olive oil
- Juice of ½ lemon
- 1 teaspoon whole-grain seeded mustard
- 1 tablespoon honey
- 1 teaspoon mayonnaise
- Salt to taste
Instructions
- Wash and trim the watercress, removing any thick or tough stems. Set aside.
- Slice the apple and pear into thin matchsticks. Place the sliced fruit in a bowl of ice water to prevent oxidation while preparing the remaining ingredients.
- Heat a dry skillet over medium heat. Add the almonds and toast for 1–2 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat and allow to cool slightly before chopping.
- In a large salad bowl, combine the watercress, drained apple and pear slices, and toasted almonds. Toss gently to distribute evenly.
- Prepare the dressing by adding the olive oil, lemon juice, mustard, honey, mayonnaise, and salt to a small jar or bowl. Shake or whisk until fully emulsified.
- Drizzle the dressing over the salad just before serving and toss lightly to coat. Serve immediately.
Notes
