Low Sodium Pomegranate & Mint Watercress Salad

Total time18 min

Prep time15 min

Cook time3 min

Low Sodium Pomegranate & Mint Watercress Salad

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Ingredients

4 servings

For the salad

5 oz watercress, thick stems trimmed
Watercress O Organics Organic Living Watercress - Each Fresh Watercress, Each Olivia's Garden Live Watercress Shenandoa Watercress
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1 english cucumber, thinly sliced into rounds
¾ cup pomegranate arils
½ cup fresh mint leaves, torn
⅓ cup raw walnuts

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp raw honey
½ tsp ground turmeric
¼ tsp ground black pepper
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Heat a dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool.
2
In a small bowl, whisk together the olive oil, lemon juice, honey, turmeric, black pepper, and salt until the dressing is smooth and emulsified.

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