Jul 09 2026
Watercress, Spinach, Arugula Salad Recipe
Inspired by Chiado Restaurant
Time20m
Serves4
pickled beets, pear, walnuts, lemon vinaigrette
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Ingredients
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Salad Base
Toppings
Lemon Vinaigrette
Method
Prepare the Salad
- 1
Combine Greens
In a large salad bowl, combine the watercress, baby spinach, and arugula.
- 2
Add Toppings
Top the greens with pickled beets, sliced pear, and chopped walnuts.
Make the Vinaigrette
- 3
Mix Ingredients
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper until well combined.
- 4
Dress the Salad
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
