I have to confess, I knew nothing of watercress. Nothing, that is, until my daughter-in-law Yany starting bringing over bowls of a delicious salad. Her salad quickly became my favorite.
She told that when she was growing up in Caracas, her mother used to cook with watercress. Yany bought some, added her favorite avocado and hearts of palm, and made a dressing to create a delicious and healthy meal.
I have subsequently learned that watercress dates back to ancient times, was grown by Hippocrates, and is cited in the Talmud, and has over 300 citations in the National Library of Medicine!
Even better: Watercress has more calcium than milk, more Vitamin C than an orange, and more absorbable iron than spinach. It’s a cruciferous vegetable and therefore, like broccoli, cabbage, bok choy and cauliflower, has many healing effects including anti-cancer activity. So on with the show.
- 1 bag watercress bag washed with vinegar for 5 mins, shredded
- 1 organic lemon
- 1/2 cup of cilantro, chopped
- 1/2 of red onion, diced
- 2 tbs of extra-virgin olive oil
- 1 avocado, sliced
- 1 can hearts of palm, sliced
- 1 tomato, sliced
- A pinch of salt
Mix together and serve.
Originally posted on MindBodyGreen.com