Happy Foodie Friday! When Heather selected watercress for this month’s “Meatless Monday from A-Z” ingredient, I was excited but stumped. I have had watercress at restaurants, and I’ve read a lot about its health benefits – it has tons of antioxidants, making it one of the healthiest (and under appreciated!) greens out there. It’s particularly rich in Vitamins A, C, K, calcium, potassium, and manganese. I often use NutritionData’s system of ranking a food’s fullness factor and nutrient rating, and watercress scores at or near the top on both! One small study showed that athletes who ate watercress had decreased DNA damage, even after just one serving! And there are several other studies showing benefits as far-reaching as potential cancer prevention (although one such study was funded by The Watercress Alliance, which always makes me discount it a bit!). The point is that watercress is pretty darn good for you … but I also wanted it to taste good! I remembered that watercress had a bit of a peppery and almost bitter taste, so I knew I’d want some sweetness to balance it out. I decided on a light, lemony dressing with a hint of sweetness, as well as bursts of flavor from red pepper and corn! Do you ever eat raw corn, straight off the cob? I love adding it to salads – so fresh, juicy, and sweet!
To have even more fun with the recipe, I decided to serve the salad straight out of the red peppers. I mean, who doesn’t like an edible bowl? When eating mine, though, I ended up dicing up the pepper and enjoying bites of it throughout the salad … and I’d definitely recommend this, as it was delicious! This fun, colorful, Spring salad is full of veggies and healthy fats, so enjoy it with a side of lean protein for a complete meal!
Watercress Stuffed Bell Pepper Salad
Prep Time: 15 minutes
Cook Time: 0
Keywords: side salad gluten-free nut-free soy-free vegetarian vegan avocado peppers vegetables
Ingredients (2 servings)
- 2 large red bell peppers
- 2 cups watercress, roughly chopped
- 2 radishes
- 1 small or 1/2 large cucumber
- 1/2 ear fresh corn on the cob
- 1/3 medium avocado
For the dressing:
- 1 Tbsp. olive oil
- 3 Tbsp. lemon juice
- 1 tsp. minced garlic (or 2 cloves minced)
- 1 tsp. agave nectar (can substitute honey or eliminate)
Thinly slice your radishes and cucumbers, then cut slices into quarters.
Scrape kernels from half an ear of corn, and add kernels to radishes and cucumbers.
Roughly chop watercress, add to other vegetables, and toss lightly.
Dice avocado (I like to score it like this so the chunks slide off nicely). Add to salad bowl and gently toss again.
Whisk together olive oil, lemon juice, garlic, and agave, with a sprinkle of black pepper if desired. Pour over salad and gently toss until combined.
Cut tops off of bell peppers. Either stuff the whole peppers with salad mixture, or slice in half and serve as “boats” for the salad. Enjoy!
Each serving contains 12g fat, 20g carbs, 4g protein
1-Year Celebration Giveaway Winners!
Thank you all for your kind comments, helpful feedback, and encouragement on my 1-year celebration post. I’m excited to announce the winners – I’ll be emailing you today! Congratulations!
- 1 month of online Barre3 classes … Emma from Be Mom Strong!
- Polar FT4 heart rate monitor …. Kerry from Adventures of Z and K!
- Arctic Zero sampler pack … Jill S.!
- myMix nutrition custom blend … Erin K.!
- Healthy basket of food items … Katie L.!
*By the way, I’ll likely be ordering Katie’s healthy food items from iHerb.com … if you’re a first-time shopper and want $5 – 10 off your own healthy food items, you can use coupon code QSS908!
So tell me in the comments … Do you eat watercress? What’s your favorite type of edible bowl?