*Updated 7/5/2017 to include calorie counts of each individual ingredient.
Watercress is one of my all time favorite vegetables because it is packed with vitamins and taste great. Like bok choy, but with a peppery note. I use in place of raw spinach in salads because it adds a slight bite and it is crunchier. One of my favorite way to prepare watercress is with peanut butter.
The combination of butter with rice vinegar, soy sauce, honey, and watercress produces this amazing sweet and savory dish that will have you licking the plate clean if you are not careful.
If your neighborhood markets does not sell watercress, use spinach. It will taste almost as good as watercress.
Meal Prep Notes: This salads holds well in the fridge for up to 3 days. Do not freeze.
1.5 lb watercress (raw) | 72 calories
3 tbsp peanut butter | 282 calories
3 tbsp rice vinegar | 75 calories
2 tbsp soy sauce or gluten free soy sauce | 18 calories
3 tsp raw honey | 180 calories
1 tsp sesame seeds (optional)
1 pot water (for blanching watercress) | 0 calories
3 tbsp warm water (for sauce) | 0 calories
627 calories total | 3 servings @ 209 calories per serving
STEP BY STEP PHOTOS
Mix 3 tbsp peanut butter, 3 tbsp rice vinegar, 2 tbsp soy sauce, 3 tbsp honey, with 3 tbsp warm water. This is the sauce for the watercress salad. Set aside.
Rinse watercress under cold water and chop watercress into three sections.
In a pot of boiling water add watercress. Let boil for 1 minute before removing.
Rinse watercress in cold water and drain. Combine with peanut sauce mixture. Ready to serve immediately or chill in the fridge for one hour better flavor. Add sesame seeds before serving (optional).