Course: cold appetizer, snack
Total time: under 15 minutes
Skill level: Easy
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.
Nutrients per serving
Nutritional information is based on 8 servings, and includes 1/8 teaspoon of added salt per serving.
41mcg RAE (1%)