Anti Inflammatory Watercress Salad with Pear and Pecans
Peppery watercress, juicy ripe pear, and crunchy dry-roasted pecans come together in a salad that feels both elegant and effortless — the kind of dish that looks like you tried much harder than you did. The bright lemon-and-olive-oil dressing ties everything together with a touch of honey and Dijon for balance, and it comes together in seconds with just a whisk. Every single ingredient here pulls its weight from an anti-inflammatory standpoint: extra-virgin olive oil is one of the most well-researched sources of healthy fats, watercress is loaded with antioxidants, and pecans bring vitamin E and beneficial plant compounds to the mix. The pear adds natural sweetness that keeps the whole thing feeling fresh rather than heavy. Optional shaved Parmesan on top adds a savory, salty finish that takes it from weeknight side to dinner-party worthy. It serves four and comes together in minutes, making it one of the easiest ways to put something genuinely nourishing on the table without any fuss.
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 6 oz watercress, thick stems trimmed
- 1 ripe pear, cored and thinly sliced
- ½ cup dry-roasted pecans
- 1 oz parmesan, shaved (optional)
Can be omittedparmesan
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
- 2
Place the watercress in a large salad bowl. Drizzle about two-thirds of the dressing over the greens and toss gently until the leaves are lightly coated.
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