Try this delicious potato, olive and watercress salad recipe as you ring in the spring season!
Watercress is a definite sign of spring, and an incredibly tasty and healthy one. Watercress often grows in water, found in clean streams and near springs. It is an amazing source of phytonutrients and antioxidants, and contains vast amounts of vitamin K alongside vitamins A and C.
Eating watercress daily has been shown to reduce DNA damage to blood cells, and recent studies have demonstrated that watercress may contain anticancer properties, especially in the case of breast cancer. So combine this tasty and useful green with hearty potatoes and zesty olives for a wonderful springtime treat!
10 small, organic potatoes (yellow or red), washed
1 tablespoon organic coconut oil (or other oil)
1 teaspoon salt
1 teaspoon organic black pepper
1 teaspoon organic paprika
2 teaspoons organic lemon juice
1 teaspoon organic apple cider vinegar (or other fruit vinegar)
1 tablespoon organic olive oil
1 cup organic Greek olives (kalamata or green), diced
1 bunch organic watercress, coarsely chopped
zest of half an organic lemon
Preheat oven to 375 degrees Fahrenheit. Arrange the potatoes on a baking tray, melt the coconut oil and drizzle it over the potatoes and sprinkle with salt, pepper and paprika. Roast for about 30 minutes, or until the potatoes are tender.
While the potatoes are roasting, whisk together lemon juice, vinegar and olive oil, and then set aside. Dice the olives, chop the watercress and zest the lemon and toss together in your serving bowl.
Once the potatoes are ready, slice them or break them in half and toss them with the cress and olives. Drizzle the lemon juice dressing on top and serve immediately.