Watercress Mayonnaise

The EatingWell Diabetes Cookbook (2005)

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Watercress adds a subtle peppery bite to a creamy sauce to serve with seafood and poultry.

Watercress Mayonnaise

Makes: 1/2 cup

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  • 1/3 cup finely chopped watercress leaves
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons finely chopped scallions
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon freshly grated lemon zest
  • Freshly ground pepper, to taste


  1. Stir all ingredients together in a small bowl until creamy.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.


Per tablespoon: 60 calories; 6 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g protein; 0 g fiber; 132 mg sodium; 26 mg potassium.

Exchanges: 1 fat (mono)

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