Best Strawberry And Watercress Salad Recipes

Watercress, Strawberry and Almond Salad with Balsamic Honey Vinaigrette image

Provided by Food Network

Number Of Ingredients 7

4 cups trimmed watercress
1 cup sliced strawberries
1/2 cup sliced almonds, roasted
4 shallots, sliced thinly, or 1 tablespoon plus 1 teaspoon balsamic vinegar
1 tablespoon honey
1/4 teaspoon salt
1/3 cup olive oil

Steps:

Place watercress, strawberries, almonds and shallots in a large salad bowl. In a small bowl, whisk together vinegar, honey and salt; whisk in olive oil until smooth and uniform. Pour vinaigrette over salad and toss gently. Serve immediately.;

Watercress, Strawberry, and Toasted-Sesame Salad image

Provided by Lauryn Tyrell

Time 15m

Number Of Ingredients 8

2 tablespoons sesame seeds
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
Kosher salt and freshly ground pepper
4 cups lightly packed watercress, tough stems removed
2 cups sliced strawberries (8 ounces)
1/4 cup roasted tamari or salted almonds, coarsely chopped
3 ounces feta, crumbled (3/4 cup)

Steps:

Toast sesame seeds in a small skillet over medium-high heat, shaking frequently, until fragrant and golden brown, 1 to 2 minutes. Transfer to a plate; let cool.
Meanwhile, whisk together oil and vinegar in a large bowl. Season with salt and pepper. Add watercress, strawberries, almonds, sesame seeds, and feta. Toss gently to combine; season to taste. Serve immediately.

Strawberry and Watercress Salad image

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 12

1/2 medium rhubarb stalk, very thinly sliced on a diagonal
6 oz. strawberries, hulled, halved, sliced if large
2 Tbsp. fresh lemon juice
2 tsp. honey
1 bunch watercress, tough stems removed
1/2 cup basil leaves
1/2 cup cilantro leaves with tender stems
2 scallions, thinly sliced on a diagonal
Kosher salt
Crushed red pepper flakes
2 Tbsp. extra-virgin olive oil
Poppy seeds (for serving)

Steps:

Toss rhubarb, strawberries, lemon juice, and honey in a medium bowl to combine.
Arrange watercress, basil, and cilantro on a platter, then scatter scallions over. Season with salt and sprinkle with red pepper flakes. Spoon berry mixture and juices over; drizzle with oil and sprinkle with poppy seeds.