2 ratings

Watercress and Hearts of Palm Salad With Tahini Dressing

A light, hearty salad
E. Jason Wambsgans/Chicago Tribune; Shannon Kinsella/food styling

Watercress is part of the cabbage family, and is a very delicate green. For a light salad before a big meal, this is an ideal option. 

This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune


For the tahini dressing

  • 1/4 Cup sesame tahini paste
  • 1/4 Cup safflower oil
  • 1/4 Cup apple cider vinegar
  • 1/2 Teaspoon salt

For the salad

  • 1 bag (4 ounces) small watercress leaves
  • 1/4 red bell pepper, very finely sliced
  • 1/2 Cup pomegranate seeds, optional
  • 1 can (14 ounces) whole hearts of palm, drained
  • Freshly cracked black pepper


For the tahini dressing

Put tahini paste, oil, vinegar, salt and 1/4 cup water into a blender.

Process until smooth.

Add another tablespoon or two water if needed to make a thick, but pourable, dressing.

Taste and adjust salt as desired.

You’ll have about 1 cup. Dressing will keep refrigerated for several days.

For the salad

Pile watercress in the center of a serving platter.

Scatter red pepper pieces and optional pomegranate seeds among the leaves.

Slice a couple of the hearts of palm lengthwise in half and place on platter.

Slice remaining hearts of palm into ¼-inch thick rounds and scatter over the watercress.

Sprinkle everything with black pepper.

Dollop with some of the dressing and serve right away.