Best 9 Arugula And Watercress Salad Recipes

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Arugula and watercress salad is a delightful dish that combines the peppery flavor of arugula with the slightly bitter taste of watercress. This vibrant and flavorful salad is not only visually appealing but also incredibly healthy as both arugula and watercress are nutrient-rich leafy greens. To prepare this salad, you'll need fresh arugula and watercress, a few simple ingredients such as lemon juice, olive oil, salt, and pepper, and optional add-ins like nuts, seeds, dried fruits, or crumbled cheese. With minimal preparation and cooking time, you can create a delicious and refreshing arugula and watercress salad that's perfect as a side dish or a light lunch.

Let's cook with our recipes!

WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD



Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad image

Provided by Jamie Oliver

Time 15m

Number Of Ingredients 0

Steps:

  • What a pukka combination, simple and classy. Don't try to make this when you feel like it, make it when you can buy perfect pears, otherwise it will taste naff. For 1 person I normally use around 1/2 a pear, 2 big handfuls of watercress and 2 big handfuls of rocket. If the pear skins are nice I just give them a wash, if not I remove them with a peeler. Then cut them in 1/2 and deseed. It doesn't really matter how you cut them up. Sometimes in big rough chunks, maybe sliced up or even grated. Then place into a bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear. Drizzle with good extra-virgin olive oil just to coat, a small squeeze of lemon juice (because the pear juice is slightly acidic but very tasty), and season well with salt and freshly ground black pepper. Toss all this together and serve. Shave over Parmesan or pecornio, crumble your nuts over and tuck in. I love this salad with roasted meat or as a starter on its own.

ARUGULA AND WATERCRESS WITH CURRY VINAIGRETTE



Arugula and Watercress with Curry Vinaigrette image

This simple salad from Minnesota chef Gavin Kaysen has complex flavors, thanks to peppery arugula and watercress, a creamy curried buttermilk vinaigrette, lush avocado, and crunchy cashews.

Provided by Gavin Kaysen

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 11

3/4 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons crème fraîche or sour cream
1/2 cup buttermilk
3 tablespoons olive oil
1 1/2 teaspoon curry powder
kosher salt
4 cups watercress, loosely packed, washed and dried
4 cups arugula, loosely packed, washed and dried
1/2 ripe avocado, peeled and sliced
2 tablespoons chopped cashew nuts

Steps:

  • Vinaigrette: In a mixing bowl, whisk mustard, vinegar, and crème fraîche to combine. Add the buttermilk and olive oil and whisk again to emulsify. (If the vinaigrette breaks-i.e., doesn't emulsify-whisk in ½ to 1 teaspoon water.) Finally, add curry powder, season to taste with salt, and whisk to combine. Makes about 1 cup and can be stored in the refrigerator up to 1 week.
  • Assembly: Put watercress and arugula in a serving bowl; gently toss with ¼ cup dressing (or more if desired). Garnish with sliced avocado, crushed cashew nuts, and a sprinkle of salt before serving.

SIMPLE ARUGULA SALAD



Simple Arugula Salad image

If you can't find mache (lamb's lettuce), you can substitute endive leaves in this peppery side arugula salad that's the perfect accompaniment to Lemon-Thyme Chicken Paillards.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 tablespoon fresh lemon juice
1/4 teaspoon salt
Pinch of freshly ground pepper
2 tablespoons extra-virgin olive oil
2 bunches baby arugula, about 6 cups
1 head radicchio, torn into pieces, about 3 cups
2 cups mache (about 1 ounce), or 2 endives, leaves separated
1 cup grape tomatoes, thinly sliced

Steps:

  • Whisk lemon juice, salt, and pepper in a small bowl. Gradually add oil, whisking constantly until emulsified.
  • To serve, toss arugula, radicchio, mache, and tomatoes in a large, chilled bowl with just enough dressing to lightly coat.

AVOCADO AND WATERCRESS SALAD



Avocado and Watercress Salad image

Provided by Maggie Ruggiero

Categories     Salad     Appetizer     No-Cook     Picnic     Low Carb     Quick & Easy     High Fiber     Low Sodium     Mother's Day     Dinner     Avocado     Spring     Summer     Healthy     Potluck     Watercress     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield makes 6 servings

Number Of Ingredients 8

1/4 cup rice vinegar (not seasoned)
1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
1/4 cup finely grated peeled Gala apple (use small holes of box grater)
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
6 cups watercress (thin stems and leaves only; from 1 large bunch)
1 firm-ripe avocado

Steps:

  • Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
  • Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.

ARUGULA AND WATERCRESS SALAD



Arugula and Watercress Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 10

4 cups fresh arugula leaves, loosely packed
2 cups fresh watercress leaves, loosely packed
1 tablespoon imported mustard
1 tablespoon red wine vinegar
5 tablespoons corn, peanut or vegetable oil
1/2 teaspoon finely minced garlic
2 tablespoons finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup thinly sliced green onions

Steps:

  • The arugula and watercress should be trimmed of all tough stems and blemished leaves. The leaves should be rinsed well and shaken or patted dry. Put the greens in a salad bowl.
  • Put the mustard in a small mixing bowl. Add the vinegar, and blend well with a wire whisk. Gradually add the oil, beating rapidly with the whisk. Add the garlic, parsley, salt, pepper and green onions.
  • Pour the dressing over the greens and toss.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 179 milligrams, Sugar 1 gram, TransFat 0 grams

PAN-FRIED SHRIMP CAKES WITH ARUGULA AND WATERCRESS SALAD RECIPE BY TASTY



Pan-Fried Shrimp Cakes With Arugula And Watercress Salad Recipe by Tasty image

Here's what you need: fresh shrimp, medium shallot, jalapeño, large eggs, panko bread crumbs, fresh chives, lemon, smoked paprika, cayenne, kosher salt, lemon, worcestershire sauce, high-heat cooking oil, roasted red pepper, red wine vinegar, raw almond, small shallot, garlic, salt, extra virgin olive oil, arugula, watercress, olive oil, lemon, kosher salt, pepper

Provided by Mercedes Sandoval

Categories     Dinner

Yield 4 servings

Number Of Ingredients 26

1 lb fresh shrimp, peeled and deveined
1 medium shallot, minced
1 jalapeño, minced
2 large eggs, beaten
¾ cup panko bread crumbs
1 tablespoon fresh chives, minced
1 lemon, zested
1 teaspoon smoked paprika
½ teaspoon cayenne
kosher salt, to taste
½ lemon, juiced
1 teaspoon worcestershire sauce
¼ cup high-heat cooking oil, such as peanut or organic canola
8 oz roasted red pepper, 1 jar, drained, liquid reserved
2 tablespoons red wine vinegar
2 tablespoons raw almond
½ small shallot, roughly chopped
2 cloves garlic
1 pinch salt
¼ cup extra virgin olive oil
4 cups arugula
4 cups watercress
1 drizzle olive oil
1 lemon, juiced
1 pinch kosher salt
1 pinch pepper

Steps:

  • Make the shrimp cakes: Add the shrimp to a food processor and pulse 4-5 times, until minced but not mushy.
  • In a large bowl, mix together the shrimp, shallot, jalapeño, eggs, panko, chives, lemon zest, paprika, cayenne, a pinch of salt, the lemon juice, and Worcestershire sauce until well combined.
  • Using a 1-ounce (30-g) scoop, portion out the shrimp mixture and gently flatten into patties.
  • Heat the oil in a medium skillet over medium heat. Cook the patties, in batches if necessary, for 2-3 minutes on each side, until golden brown and the internal temperature reaches 145˚F (63˚C). Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.
  • Make the roasted red pepper sauce: Add the peppers, red wine vinegar, almonds, shallot, garlic, and a pinch of salt to a blender. Blend for 30 seconds, until smooth. With the blender running, slowly stream in the olive oil to emulsify. Thin with the reserved red pepper liquid, if necessary.
  • Assemble the salad: Add the arugula and watercress to a large bowl. Add a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Toss well.
  • Divide the salad between serving bowls and top with the shrimp cakes and roasted red pepper sauce.
  • Enjoy!
  • Nutrition: Shrimp cakes - Per serving: 4 cakes - Calories: 393, Total fat: 20 grams, Sodium: 1419 mg (shrimp is a naturally high source of sodium), Total carb: 21 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Protein: 32 grams
  • Nutrition: Salad - Per serving: 2 cups - Calories: 38, Total fat: 4 grams, Sodium: 39 mg, Total carb: 2 grams, Dietary fiber: 0 grams, Sugars: 1 gram, Protein: 1 gram
  • Nutrition: Red Pepper Sauce - Per serving: ~ ¼ cup - Calories: 176, Total fat: 17 grams, Sodium: 36 mg, Total carb: 6 grams, Dietary fiber: 1 gram, Sugars: 3 grams, Protein: 1 gram,
  • Nutrition: Total recipe - Per serving - Calories: 607, Total fat: 41, Sodium: 1535 mg (shrimp is a naturally high source of sodium), Total carb: 29 grams, Dietary fiber: 3 grams, Sugars: 7 grams, Protein: 34 grams

Nutrition Facts : Calories 672 calories, Carbohydrate 32 grams, Fat 52 grams, Fiber 5 grams, Protein 35 grams, Sugar 7 grams

ARUGULA, WATERCRESS, AND GOAT CHEESE SALAD WITH RASPBERRY VINAIGRETTE



Arugula, Watercress, and Goat Cheese Salad with Raspberry Vinaigrette image

Provided by Joe Dion

Categories     Salad     Leafy Green     Nut     Appetizer     No-Cook     Quick & Easy     Goat Cheese     Raspberry     Arugula     Spring     Summer     Watercress     Bon Appétit     South Carolina     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 cup fresh raspberries, divided
1/2 cup olive oil
3 tablespoons raspberry vinegar or white wine vinegar
1 shallot, chopped
1 teaspoon honey
1 5-ounce bag mixed baby greens with arugula
2 cups small watercress sprigs
1/2 cup pine nuts, toasted
1 cup crumbled soft fresh goat cheese (about 4 ounces)

Steps:

  • Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.
  • Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.

FENNEL AND WATERCRESS SALAD



Fennel and Watercress Salad image

This salad would be a welcome addition to any Thanksgiving or Christmas dinner table.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 20

Number Of Ingredients 10

½ cup chopped dried cranberries
¼ cup red wine vinegar
¼ cup balsamic vinegar
1 tablespoon minced garlic
1 ¼ teaspoons salt
1 cup extra virgin olive oil
6 bunches watercress - rinsed, dried and trimmed
3 bulbs fennel - trimmed, cored and thinly sliced
3 small heads radicchio, cored and chopped
1 cup pecan halves, toasted

Steps:

  • In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
  • In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 8.9 g, Fat 15.4 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 201.8 mg, Sugar 3 g

WATERCRESS & ORANGE SALAD



Watercress & Orange Salad image

Keep this recipe handy when you need to make a special salad quickly. The flavorful vinaigrette adds a refreshing touch to the greens and oranges. -Alpha Wilson, Roswell, New Mexico

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 9

3 bunches watercress, trimmed (about 10 cups)
4 medium oranges, peeled and sectioned
1/4 cup olive oil
3 tablespoons orange juice
2 teaspoons grated orange zest
1/2 teaspoon lemon juice
1/4 teaspoon sugar
1/8 teaspoon salt
Dash pepper

Steps:

  • In a large bowl, combine watercress and oranges. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

Tips:

  • When selecting arugula and watercress, choose bunches with vibrant green leaves and no signs of wilting or yellowing.
  • To maintain the freshness of the salad, wash the arugula and watercress thoroughly and pat them dry before assembling the salad.
  • For a more flavorful dressing, use a combination of olive oil, lemon juice, honey, and Dijon mustard.
  • Add a variety of toppings to enhance the flavor and texture of the salad, such as crumbled feta cheese, walnuts, or pomegranate seeds.
  • For a delightful variation, try grilling or roasting the peaches before adding them to the salad.
  • To create a more substantial salad, add grilled chicken, shrimp, or tofu.
  • For a refreshing summer salad, chill the dressing before serving.

Conclusion:

Arugula and watercress salad is a delightful and versatile dish that can be enjoyed as a refreshing side salad or as a light main course. With its peppery flavor and crisp texture, arugula and watercress pair well with a variety of toppings and dressings. This salad is not only delicious but also packed with essential nutrients, making it a healthy and satisfying choice for any occasion.

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