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Watercress and Apple Salad with Toasted Walnuts
A refreshing and peppery salad with crisp apples and crunchy walnuts, perfect as a starter or light lunch.
Prep Time
15 minutes
Total Time
20 minutes
Calories
358
Level
Easy
Yields
4 servings
Cost
£1.11
Ingredients
Servings
4
4ouncesWatercress(trimmed and washed)
£1.20
2Apple(such as Granny Smith or Pink Lady, cored and thinly sliced)
£0.80
0.5cupWalnuts(halves or pieces)
£1.75
2tablespoonsLemon Juice(freshly squeezed)
£0.20
3tablespoonsOlive Oil(extra virgin)
£0.35
1teaspoonHoney(optional, for a touch of sweetness)
£0.10
0.3teaspoonSalt(or to taste)
£0.01
0.3teaspoonBlack Pepper(freshly ground, or to taste)
£0.03
Total Cost
£4.44
£1.11 per serving
The Method
- 1
Toast the walnuts in a small, dry frying pan over medium heat for 3-5 minutes, or until fragrant and lightly golden, shaking the pan frequently to prevent burning. Remove from the pan and let cool slightly.
- 2
In a large bowl, whisk together the lemon juice, olive oil, honey (if using), salt, and pepper.
- 3
Add the watercress and sliced apples to the bowl with the dressing. Toss gently to coat.
- 4
Divide the salad among four serving plates and sprinkle the toasted walnuts over the top. Serve immediately.
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My Notes
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Nutrition Information
Nutrition per serving (125g)
358 kcal / 1498 kJ
Carbs
23.7g
9% of RDA
Fat
29.2g
42% of RDA
Protein
5.6g
11% of RDA
Detailed Breakdown
Fibre
4.6 g
15% of RDA
Sugar
17.8 g
20% of RDA
Sodium
150 mg
7% of RDA
Saturated Fat
3.2 g
16% of RDA
Chef's Tips
To prevent the apple slices from browning, toss them with a little lemon juice as soon as they are sliced.
You can substitute the walnuts with pecans or almonds if preferred.
For a creamier dressing, add a tablespoon of Dijon mustard.
This salad pairs well with a light and refreshing dessert like yuzu jelly.
Cooking Equipment
Large Bowl
Small Frying Pan
Wine Pairings
No wine pairing suggestions available for this recipe.
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