It has officially reached the too-hot-to-eat-hot-food point here in Holland. Which yea, is only like 70 degrees (Dutch heatwave), but still. Like I was eating pizza and didn’t even go for the second slice because I was too hot to eat. This is serious people. So when I can find a way to make dinner heat-free, I jump on it. Which is how this Citrus Watercress Salad was born. Watercress is different from many other leafy greens in that it has a distinctive flavor. Pungent, spicy, floral…I can never really put my finger on it. But whatever it is, watercress pairs awesome–ly with bright flavors like orange and pomegranate. Perfect for throwing together into a watercress salad! It’s tied all together with a cinnamon-y yogurt dressing (the same one we used in these Buddha Bowls) i.e. my FAVORITE dressing of all time.
