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Watercress with Sardines, Tarragon, and Clementines

Recipe photo courtesy of Bryan Gardner

The toasted pumpkin seeds and sardines make this a crunchy, healthy midday meal.

Source: Whole Living, January/February 2012



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How would you rate this recipe?
  • LittleRedFrog
    27 JAN, 2014
    PS: I could find watercress so I used rucola instead. Works just as well! I do look forward to trying with watercress though. Also, I roasted sunflower seeds instead of pumpkin seeds as there were the ones I had at home. Delicious nonetheless.
  • LittleRedFrog
    27 JAN, 2014
    OH. MY. GOD. This is AMAZING! And so fast to prepare! The flavours are surprising and very fresh. This will become a favourite for my lunch-at-work!!
  • Angielup
    7 FEB, 2012
    As simple as this recipe appears to be its delicious. The combination of textures and flavors make it really good.
  • skspillman
    3 FEB, 2012
    Loved this salad. Only change I made was to use spring mix instead of watercress. The light citrus taste paired with the savory sardines is a great combination.
  • Kristinita
    17 JAN, 2012
    A little nervous about this recipe. I am not a fish eater but would like to be. Can a milder fish like tilapia, cod, or haddock be substituted?
  • moonblisser
    10 JAN, 2012
    I am loving the detox so far, but some of these recipes call for hard-to-find ingredients. So, this is one of those recipes where you might have to get creative. I hate sardines, so I substituted canned tuna and since I couldn't find any watercress, I used mixed greens. I also added some balsamic vinegar to the lemon juice/olive oil dressing. It worked out quite well, actually, and I loved how all of the flavors mingled. Makes a lovely light lunch.

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