Strawberry Watercress Salad
Inspired by techniques from Bon Appétit.
Thin ribbons of rhubarb and sliced strawberries are left to macerate in lemon juice and honey until they turn syrupy, then spooned over a platter of watercress and soft herbs. The sweet-tart juices stand in for a dressing, so the peppery greens stay light and bright.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Macerate the fruit. Toss the rhubarb and strawberries with the lemon juice and honey in a bowl. Let sit while you prepare the greens, so the fruit releases a lightly sweet, pink juice.
- 2
Arrange the greens. Arrange the watercress, basil and coriander on a platter, then scatter the spring onions over. Season with the salt and sprinkle with the chilli flakes.
- 3
Finish. Spoon the fruit and its juices over the greens, drizzle with the olive oil and sprinkle with the poppy seeds. Serve right away.
Storage
Best assembled just before serving, as the watercress wilts once the fruit and its juices go on. The sliced rhubarb and strawberries can be macerated up to a few hours ahead and kept chilled separately from the greens.
EU nutrition claims
- Low saturated fat: 0.9 g saturated fat per 100 g, 8.9% of energy (limits ≤ 1.5 g and ≤ 10%)
- Source of fibre: 1.7 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 109 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.9 g per serving
5.8 % of the 50 g daily maximum · 11.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- chopping board
- mixing bowl
- large platter
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 101 kcal |
| Protein | 1.5 g |
| Carbohydrate | 8.6 g |
| of which sugars | 5.6 g |
| of which free sugars | 2.9 g |
| Fat | 7.6 g |
| of which saturates | 1 g |
| Fibre | 1.7 g |
| Salt | 0.4 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
