Warm Watercress and Pine Nut Salad

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

Warm Watercress and Pine Nut Salad
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Warm Watercress and Pine Nut Salad

Servings 2

Total Time: 25 minutes

Cook Time: 25 minutes

Nutrition Information

calories 428

carbohydrate 6g

protein 8g

fat 43g


  • 1/4 cup(s) olive oil or coconut oil
  • 1 pound(s) watercress finely chopped
  • 1 medium garlic clove(s) halved
  • 4 slice(s) bacon cooked and diced
  • 1/4 cup(s) pine nuts
  • 1/4 teaspoon(s) sea salt (optional)
  • 1/4 cup(s) hazelnuts finely chopped
  • 1/2 teaspoon(s) black pepper freshly ground


  1. In a heavy 12-inch skillet, heat olive oil over medium heat.
  2. Add garlic clove and cook for 2 minutes, stirring constantly.
  3. Remove the garlic and discard.
  4. 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).
  5. Add bacon, sea salt (if desired), and black pepper. Cook 2 to 3 minutes.
  6. Rinse and dry watercress. Add it to the oil.
  7. 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).
  8. Season to taste and serve immediately.

This recipe inspired in part or in whole from here