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Watercress caprese salad with pesto dressing

Prep Time5 mins
Cook Time5 mins
Servings: 2
Calories: 229kcal


  • 1 cup fresh watercress roughly chopped
  • 1 cup fresh cherry tomato
  • 1 Oz vegan mozzarella cheese cut into ¼ inch thick slices
  • 5 tablespoon lightly toasted pine nuts
  • 1/2 cup fresh basil leaves
  • 1 teaspoon olive oil extra virgin
  • 2 cloves garlic
  • 2 teaspoons lemon juice
  • Salt to taste
  • 1 teaspoon pepper


  • First prepare the pesto dressing. In a food processor take basil leaves, 1 tablespoon pine nuts, extra virgin olive oil, garlic, salt, and pepper. Make a smooth paste. The dressing is ready.
  • Now add watercress,tomato, vegan mozzarella, and the rest of the pine nuts in the salad bowl. Add the pesto dressing and toss nicely.
  • The salad is ready to serve.


Serving: 2g | Calories: 229kcal | Carbohydrates: 14.8g | Protein: 5.3g | Fat: 20.9g | Saturated Fat: 1.7g | Sodium: 73mg | Potassium: 422mg | Fiber: 3.6g | Sugar: 3.4g | Calcium: 39mg | Iron: 2mg