Watercress, Pistachio and Orange-Blossom Salad

Ingredients

• 4 tablespoons olive oil
• 1 ½ tablespoons lemon juice, more to taste
• 1 teaspoon orange-blossom water
• Salt
• black pepper to taste
• 3 ½ cups watercress, thick stalks removed
• Scant 1 cup basil leaves
• 1 ½ cups cilantro leaves
• ¼ cup dill
• ¼ cup tarragon leaves
• ⅓ cup shelled unsalted pistachios, lightly toasted and coarsely crushed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    203 calories; 18 grams fat; 2 grams saturated fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 4 grams protein; 26 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.
2. In a large bowl, place watercress and herbs. Set aside until you are ready to serve the salad; you can leave greens in refrigerator in an airtight container for a few hours. Just before serving, pour dressing and pistachios over the leaves and toss gently.

10 minutes