Salad: United States – Watercress Salad with Lemon and Parmesan
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
10 min
Cook
0 min
Total
10 min
Ingredients
4 cups (120 g) fresh watercress, trimmed and washed 2 tbsp (30 ml) fresh lemon juice 3 tbsp (45 ml) extra-virgin olive oil 1 / 4 cup (20 g) shaved Parmesan or Pecorino Sea salt to taste Freshly ground black pepper to taste Optional: 3 radishes, thinly sliced
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Whisk together 2 tbsp (30 ml) lemon juice and 4 tbsp (60 ml) extra-virgin olive oil with salt and pepper to taste. 2. Place watercress (and radish slices if using) in a bowl and drizzle with the lemon dressing. 3. Toss gently, mound on a serving plate, and finish with generous shavings of Parmesan.
Show original instructions
1. Whisk together 2 tbsp lemon juice and 4 tbsp extra-virgin olive oil with salt and pepper to taste. 2. Place watercress (and radish slices if using) in a bowl and drizzle with the lemon dressing. 3. Toss gently, mound on a serving plate, and finish with generous shavings of Parmesan.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 116 kcal
Carbohydrates: 1.7 g
Protein: 2.2 g
Fat: 11.6 g
Saturated fat: 2.2 g
Cholesterol: 4 mg
Fiber: 0.2 g
Sugar: 0.3 g
Sodium: 104 mg
Potassium: 124 mg
Calcium: 80 mg
Iron: 0.16 mg
Vitamin A: 61 µg RAE
Vitamin C: 16.4 mg
Vitamin D: 0 µg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.