Warm Watercress and Pine Nut Salad

Warm Watercress and Pine Nut Salad-3-web

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

Recipe makes 2 servings.
Approximate Cook Time: 25 minutes
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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.

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