Champlain Beach Watercress Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A light, vibrant salad featuring locally foraged watercress, cherry tomatoes, and a zesty lemon dressing, evoking Plattsburgh's scenic lakefront. This american-inspired salads ready in about 12 minutes pairs watercress, halved cherry tomatoes, lemon 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 140 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

• 4 oz watercress
• 1 cup halved cherry tomatoes
• 1 lemon
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 clove minced garlic
• 1/2 tsp Dijon mustard
• 1/2 tsp honey
• 1/2 cup chopped kale
• 1/4 tsp sea salt

Instructions

1. Step 1: Wash watercress and kale thoroughly, then spin dry. Tear watercress into bite-sized pieces and add to a bowl with kale.
2. Step 2: Zest and juice lemon, then whisk zest, juice, 2 tbsp olive oil, red wine vinegar, minced garlic, Dijon mustard, honey, and salt in a small bowl until smooth.
3. Step 3: Toss cherry tomatoes into the watercress-kale mixture, then drizzle with half the vinaigrette. Gently toss to coat.
4. Step 4: Divide salad among plates, drizzle with remaining vinaigrette, and serve immediately for maximum freshness.