Watercress is another "green"superfood and when made into an alkalizing and refreshing raw and vegan no oil added salad, created by Chef Ali Brushaber, it contains more calcium than the average glass of milk. Whole Foods Markets has an aggregate nutrient density index, called the ANDI. The ANDI is a score based on a scale of 1 to 1000 that measures many nutrients in a food product including: Calcium, Carotenoids: Beta Carotene, Alpha Carotene, Lutein & Zeaxanthin, Lycopene, Fiber, Folate, Glucosinolates, Iron, Magnesium, Niacin, Selenium, Vitamin B1 (Thiamin) Vitamin B2 (Riboflavin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, Zinc, plus ORAC score X 2 (Oxygen Radical Absorbance Capacity is a method of measuring the antioxidant or radical scavenging capacity of foods). Watercress is right up there with Kale with an ANDI score of 1000. Watercress has a peppery flavor that pairs well with the sweet notes of the watermelon and other fruits in this raw and vegan salad. Toss in some Hail Merry Salt N Pepper Sunflower Seeds and you will truly being Feeding Your Body Royally!
Watermelon Watercress Salad yield: 4 servings
2 head Watercress
2 cup Sugar snap peas, cut into ¼” pieces
1 cup heirloom yellow ‘cherry’ tomatoes, halved
1 each Granny Smith green apple, cut into ¼” pieces
4 cup Watermelon, cut into 1” cubes
1 each Lemon, juiced
1/2 bag (4 oz) Hail Merry Sunflower Seeds
½ teaspoon Himalayan sea salt
1. Remove stems from the watercress; rinse and towel dry. Place into a bowl and squeeze fresh lemon juice over the watercress. Place onto a plate to serve as a base for the rest of the salad.
2. Mix sugar snap peas, tomatoes, apples, and watermelon and sunflower seeds. Sprinkle with sea salt and toss gently.
3. Mound the salad over the base of watercress. Serve immediately.
Timesaver Tips: Mix the base salad ahead of time and refrigerate for up to one day. Toss the watercress right when you need it and assemble the salad.