This Citrus Watercress Salad is a simple, summery combination of clementines, pomegranate, and leafy greens, tossed in a cinnamon yogurt dressing. Because fruit for dinner should definitely become your summer thing.
It has officially reached the too-hot-to-eat-hot-food point here in Holland. Which yea, is only like 70 degrees (Dutch heatwave), but still.
Like I was eating pizza and didn’t even go for the second slice because I was too hot to eat. This is serious people. So when I can find a way to make dinner heat-free, I jump on it. Which is how this Citrus Watercress Salad was born.
Watercress is different from many other leafy greens in that it has a distinctive flavor. Pungent, spicy, floral…I can never really put my finger on it.
But whatever it is, watercress pairs awesome–ly with bright flavors like orange and pomegranate. Perfect for throwing together into a watercress salad! It’s tied all together with a cinnamon-y yogurt dressing (the same one we used in these Buddha Bowls) i.e. my FAVORITE dressing of all time.
Today’s recipe is sponsored by the folks over at B&W Quality Growers, aka watercress royalty. They have a giveaway going on now that you can enter below!
- ¼ cup plain yogurt 60 g
- ¼ cup orange juice 60 mL
- 2 Tbsp honey 30 g
- ½ tsp cinnamon
- Pinch salt and pepper
- 3 cups watercress leaves
- 3 cups arugula
- 1 cup segmented clementines
- ¼ cup pomegranate arils
- ¼ cups sliced almonds
- For full instructions, head over to B&W Quality Growers, the sponsor of this recipe!
This post was sponsored by B&W Quality Growers. Thanks for supporting Live Eat Learn and for making recipes like this Watercress Salad possible!