Paleo Plan

Warm Watercress and Pine Nut Salad

Makes 2 servings. Add a cooked chicken breast and replace the pine nuts with walnuts for a heartier variation.

Approximate cooking time: 25 minutes


  • 1/4 cup olive or coconut oil
  • 1 lb watercress, finely chopped
  • 1 large garlic clove, halved
  • 4 slices bacon, cooked and diced
  • 1/4 cup pine nuts
  • 1/4 tsp sea salt (optional)
  • 1/4 cup hazelnuts, finely chopped
  • 1/2 tsp freshly ground black pepper


  • In a heavy 12-inch skillet, heat olive oil over medium heat.
  • Add garlic clove and cook for 2 minutes, stirring constantly.
  • Remove the garlic and discard.
  • Add all the nuts to the garlic-infused oil and cook for 5 to 6 minutes, or until they are browned (stir constantly to prevent burning).
  • Add bacon, sea salt (if desired), and black pepper. Cook 2 to 3 minutes.
  • Rinse and dry watercress. Add it to the oil.
  • Working quickly, toss watercress into mixture, making sure it is well coated and barely heated through (if left too long it loses some of its crispiness).
  • Season to taste and serve immediately.

This recipe inspired in part or in whole from here.

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