I found this delicious recipe when I was searching for a really great way to prepare watercress. Watercress is high in calcium, beta carotene and is known for it’s cleansing properties. This recipe is taken from one of my favorite cookbooks, Grub: Ideas for an Urban Organic Kitchen, by Anna Lappe and Bryant Terry.

Preparation Time: 15 minutes

Cooking time: 8 minutes

Salad
1/2 c. pumpkin seeds (pepitas)
1 large bunch of watercress, trimmed and rinsed
3/4 cup chopped pineapple, grilled and cooled
1 small carrot, shredded

Dressing
1/2 Hass avocado
Juice of 2 sour oranges, or juice of 1 orange and 1 lime (to make 1/2 cup)
2 teaspoons pure maple syrup
3 tablespoons extra virgin olive oil
1 small garlic clove
coarse sea salt
freshly ground black pepper

For the Salad
*Preheat a cast-iron skillet over high heat. When it’s hot, trow in the pepitas and roast, moving them continuously for about 2 minutes, or until the seeds are just beginning to brown. Remove from the pan and set aside to cool to room temperature.

*Combine the watercress, pineapple, and carrot in a large bowl.

For the Dressing
*Combine the avocado, citrus juice, maple syrup, olive oil, garlic, 1/2 teaspoon salt, and black pepper to taste in a blender or food processor and blend until smooth. With the motor running, add 1/4 cup cold water in a thin stream until the dressing reaches your desired consistency, then stop. Open the top and taste the dressing, adjust seasonings.