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Epicurious

Watercress and Pepita Salad

FLAVOR BOOSTERS Mexican-inspired flavors make these hardy sides hard to resist. Black beans are enlivened by chili powder and lime; peppery watercress is topped with crunchy toasted pepitas and a cuminscented dressing.

Recipe information

  • Yield

    serves 6

Ingredients

1/3 cup pepitas (hulled pumpkin seeds)
2 tablespoons white-wine vinegar
1/2 teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons olive oil
1 1/2 pounds watercress, tough stems removed

Preparation

  1. Step 1

    Preheat oven to 350°F. Spread pepitas on a rimmed baking sheet; toast until golden brown, tossing occasionally, 10 to 15 minutes.

    Step 2

    In a large bowl, whisk together vinegar and cumin; season with salt and pepper. Whisk in oil. Add watercress; toss to combine. Serve immediately, garnished with pepitas.

  2. About Pepitas

    Step 3

    Remove the white hull from pumpkin seeds, and you’re left with a Mexican favorite: delicately flavored green pepitas. Look for them next to nuts at your supermarket, in Mexican specialty shops, or in health-food stores. Toast them and try in a salad or as a healthy snack.

  3. nutrition information

    Step 4

    (Per Serving)

    Step 5

    Calories: 116

    Step 6

    Fat: 10.4g (1.6g Saturated Fat)

    Step 7

    Protein: 4.5g

    Step 8

    Carbohydrates: 3.2g

    Step 9

    Fiber: 0.9g

Everyday Food: Light
TagsSaladPumpkin SeedSeedWatercressLeafy GreensVegetableSideLunchDinnerDairy FreeGluten FreeVeganVegetarianKetoQuickEasy30 Minutes or Less5 Ingredients or FewerCookbooks
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