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Nasturtium and Watercress Salad  Recipe-610

Photo by: Joseph De Leo
Comments: 0


Yield: Serves 6 to 8


  • 2 bunches watercress, stems trimmed
  • ¼ cup olive oil
  • Juice of 1 lemon
  • Salt and freshly milled black pepper
  • 2 dozen nasturtium flowers, pistil and base removed


In a salad bowl, toss the watercress with the olive oil and lemon juice, and seasonings. Place the flowers over the watercress and serve.

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, and includes 1/8 teaspoon of added salt per serving.

64kcal (3%)
31mg (3%)
14mg (23%)
41mcg RAE (1%)
0mg (0%)
301mg (13%)
1g (5%)
7g (10%)
0mg (1%)

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