Watercress, Fig and Pistachio Salad

It’s Part 9 of the Real Food Ramadan series! (Check out Part 1, Part 2, Part 3Part 4Part 5, Part 6, Part 7 and Part 8 over here!)

Watercress, Fig & Pistachio Salad-1

Did you know that watercress is the new kale? Praises, because kale was really not my thing.

Growing up, we’d always have watercress at the dinner table. It was be served piled high on a plate, sometimes dressed with vinegar and olive oil. At remember that once dinner was put to a halt because we had to replenish our watercress stores from the grocery store. And like all the other weird things my parents made us kids do and eat, it all finally makes sense.

I threw this salad together on a whim last month after reading about its nutrient density. While I like having watercress plain and simple I know the same isn’t the case with my man-friend.  I paired it with black mission figs to counter the sharp peppery flavour and a simple tangy pomegranate molasses dressing. Dry roasted pistachios and goat cheese were thrown overtop because they can never be a bad thing. This is now part of my regular rotation until figs are out of season.

This is a great salad to make for Eid lunch or dinner. It’s one of those “feel good” foods that makes it easier to indulgence with a slice of paleo banana cream pie. Yes, paleo banana cream pie.  That one is coming up next!

(As a side note, read the ingredients when you’re buying pomegranate molasses. Nine times out of ten there will be sugar and other additives. If it’s for $2 it’s likely made almost purely out of sugar. You want it to be a 100% concentrate of unsweetened pomegranate juice.)

Watercress, Fig and Pistachio Salad
Serves 2

Ingredients:

  • 1 small bunch watercress, cut into large bite-sized pieces with rough stems removed
  • 4-6 figs, quartered
  • Juice of half a lemon
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon pomegranate molasses
  • Salt and freshly ground black pepper
  • 2 tablespoons dry roasted salted pistachios, roughly chopped
  • 1 ounce goat cheese, crumbled (optional)

Method:

In a small jar add the lemon juice, oil, molasses, salt and black pepper.

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Shake.

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Spread the watercress on a serving plate or large salad bowl.

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Strategically place the quartered figs around the plate. You don’t want one person taking all the goodies (unless it’s you).

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Top it will the pistachios…

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…Goat cheese….

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…And drizzle it generously with dressing.

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Serve.

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