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Watercress, pea and almond salad

Published: 31 Mar 11
Updated: 18 Mar 24

Light and refreshing with a nutty crunch, this watercress, pea and almond salad recipe is perfect for spring. Serve with roasted meats, fish or on its own.

Easy
April 2011

Test kitchen approved

Serves 8
Ready in 5 minutes

Light and refreshing with a nutty crunch, this watercress, pea and almond salad recipe is perfect for spring. Serve with roasted meats, fish or on its own.

Nutrition: per serving

Calories: 217kcals
Fat: 19.3g (2.2g saturated)
Protein: 6.3g
Carbohydrates: 4.9g (2g sugars)
Salt: Trace salt

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Ingredients

2 tbsp sherry vinegar
Pinch of sugar
6 tbsp extra-virgin olive oil
150g marcona almonds or regular blanched almonds
200g frozen peas, defrosted
2 x 75g bags watercress
20g punnet edible flowers, such as violets (see tip)

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Method

Whisk the vinegar and sugar with some salt and pepper, gradually adding the olive oil. Set aside.
Lightly toast the almonds in a dry non-stick pan, then set aside to cool. Mix together the peas, watercress and cooled almonds in a large bowl, then drizzle over the dressing and toss gently to combine. Top with the edible flowers and serve immediately.

Recipe from April 2011 Issue

Nutrition

Nutrition: per serving

Calories: 217kcals
Fat: 19.3g (2.2g saturated)
Protein: 6.3g
Carbohydrates: 4.9g (2g sugars)
Salt: Trace salt

delicious. tips

If you don’t have a herb garden, edible flowers are available, in season, from some supermarkets and greengrocers. Or buy them from firstleaf.co.uk or nicholsonsherbfarm.co.uk.