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


  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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