Watercress & Mint Salad with Walnuts

 Terrific Green Salads

Total Time:
30 mins


  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 1/2 cup extra-virgin olive oil

  • 1/4 cup fresh lemon juice

  • 2 large garlic cloves, minced

  • Salt and freshly ground pepper

  • 1 pound watercress, stemmed

  • 2 cups fresh mint leaves

  • 2 cups walnut halves, toasted

  • Seeds from 1 large pomegranate


  1. In a small skillet, toast the cumin and coriander over moderate heat until fragrant, about 30 seconds. Transfer the spices to a small bowl to cool. Stir in the olive oil, lemon juice and garlic and season with salt and pepper.

  2. In a large bowl, toss the watercress with the mint, walnuts and the dressing. Sprinkle the pomegranate seeds over the salad and serve.

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