Arugula-Watercress Salad with Citrus Vinaigrette
A vibrant salad featuring equal parts peppery arugula and delicate watercress, tossed in a bright lemon-herb vinaigrette that enhances the greens' natural flavor. This mediterranean-inspired salads ready in about 15 minutes pairs arugula, watercress, extra-virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 200 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup arugula
- 1/2 cup watercress
- 1/4 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp honey
- to taste sea salt
- to taste freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1/4 tsp honey until fully emulsified and smooth.
- Step 2: Place 1/2 cup arugula and 1/2 cup watercress in a large serving bowl, then drizzle with the prepared vinaigrette and toss gently until all greens are evenly coated.
- Step 3: Season with sea salt and freshly ground black pepper to taste, then serve immediately while the greens are crisp.
Frequently asked questions
How long does Arugula-Watercress Salad with Citrus Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Arugula-Watercress Salad with Citrus Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arugula from drying out.
Can I substitute ingredients in Arugula-Watercress Salad with Citrus Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Arugula-Watercress Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Arugula-Watercress Salad with Citrus Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The citrus vinaigrette was a game-changer—perfectly balanced with the peppery arugula and watercress. Served it as a side to our grilled salmon and everyone raved!
- ★★★★★
My go-to lunch salad now! The citrus brightness cuts through the earthiness of the greens beautifully. I double the dressing—it’s that good.
- ★★★★★
Made this for a dinner party and it was a hit. The watercress added such a lovely herbal note, and the dressing wasn't too tart—just refreshing.
