watercress & Avocado salad
This recipe utilizes 2 nutritional powerhouses: watercress and avocado and has a bonus antioxidant boost with blueberries! Watercress is loaded with Vitamin C, which boosts immune function and it contains iron which is necessary for proper red blood cell production. When you have the proper number and quality of red blood cells, your brain works better, you have good energy and your tissues and organs stay nourished and healthy! Watercress also helps lower blood pressure, aides in improving bone density and health and contributes to gut health. These health benefits are boosted by the presence of AVOCADO, which contains fiber, healthy fats and Vitamins C, E, K and B6. Pro tip: Vitamins A, E, K and D are fat soluble vitamins which means you need fat to absorb them. We hope you enjoy this easy, healthy spring salad. If you haven’t had an occasion to try watercress, know that by itself, it can be quite spicy, but the avocado and blueberries in this salad temper it’s kick so that it’s mellowed into a lovely, stringent taste.
Ingredients:
1 bunch watercress, rinsed, stems removed and chopped
1 cup rinsed blueberries
1 tsp salt
1 semi-firm avocado, cut into 1-2” cubes (Note, if the avocado is too ripe, it will turn to mush; since the watercress leaves are delicate, a mushy avocado will wilt the tender leaves and you’ll have a bit of a soft, soggy mess.)
1 Tbs Persian-lime flavored olive oil, or 1 Tbs plain olive oil + juice from 1 lime
2-4 Tbs almond slivers, toasted
Instructions:
Lightly toss all ingredients. This makes 4 servings and will keep up to 48 hours.