Watercress & Pickled Ginger Salad

July/August 1997, EatingWell for a Healthy Heart Cookbook (2008)

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Serve this simple salad of pickled ginger, watercress and scallions with grilled fish or chicken.

Watercress & Pickled Ginger Salad

Makes: 4 servings, about 1 cup each

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  • 1 clove garlic,crushed
  • 1/8 teaspoon kosher salt
  • 1/3 cup drained pickled ginger, plus 1 tablespoon liquid (see Ingredient note)
  • 1 tablespoon fresh lime juice, or rice-wine vinegar
  • 1 tablespoon canola oil
  • 1 teaspoon honey
  • Freshly ground pepper, to taste
  • 6 cups stemmed, washed and dried watercress
  • 4 scallions, chopped

Try this recipe with:


  1. Mash garlic with salt with the side of a chef’s knife. Place in a small bowl or a jar with a tight-fitting lid. Add ginger liquid, lime juice (or vinegar), oil, honey and pepper; whisk or shake until blended.
  2. Place watercress, scallions and pickled ginger in a large bowl. Just before serving, toss with dressing.

Tips & Notes

  • Ingredient Note: Pickled ginger is found at health-food stores, Asian markets and in the supermarket produce department.


Per serving: 76 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 9 g carbohydrates; 1 g added sugars; 2 g protein; 1 g fiber; 192 mg sodium; 231 mg potassium.

Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (45% dv).

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate, 1 fat

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