Walnut and watercress salad recipe
Enjoy a wellbeing hit with this delicious walnut and watercress salad recipe from California Walnuts. Perfect as a light bite or a sharing salad for a picnic, you’ll stock up on a wealth of healthy benefits.
Walnuts are one of our wellbeing heroes here at Liz Earle Wellbeing. Packed with vitamins, minerals and healthy fats, these super little nuts are also a fantastic vegetarian source of omega-3. Omega-3 is needed for a number of body functions, including heart, brain and eye health. Find out more about omega-3 in our fascinating podcast with Professor Simon Dyall here.
Watercress is also another wellbeing staple not to be missed. The fresh, tender green leaves of the watercress plant are power houses of goodness. Packed full of vital nutrients such as iron, calcium, iodine and folic acid, as well as many vitamins and beta-carotene, they are well worth incorporating into your salads. What’s more, watercress weight for weight contains more vitamin C than an orange. It also contains more calcium than milk, more iron than spinach and more folate than a banana.
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- 1 yellow pepper, sliced
- 100g pack asparagus tips, halved
- 100g walnuts
- 50g sun-dried tomatoes, sliced plus 3 tbsp oil
- 400g can cannellini beans, drained and rinsed
- 400g can black beans, drained and rinsed
- 100g bag watercress, thick stalks removed
- 2 tbsp white wine vinegar
- Preheat the oven to 200oC, gas mark 6.
- Place the pepper, asparagus and walnuts on a baking tray and toss in 1 tbsp oil from the tomatoes, roast for 15-20 minutes.
- Meanwhile, toss together the beans, sun-dried tomatoes and watercress, toss in the pepper mixture.
- Whisk the remaining 2 tbsp tomato oil with the vinegar, season and toss into the salad.