Watercress Salad with Sardines and Clementines

I've never had sardines in my life, ever. I would say both Thad and I were a little hesitant about it, there seems to be such an aversion to them. In the spirit of trying new things and following the recipes of the Whole Living detox, this was our lunch. I was very pleasantly surprised! There was some semblance to tuna, except not as dry. Sardines are very rich in omega-3s and vitamin B12. The combination of flavors and textures in this salad was excellent!

Watercress Salad with Sardines and Clementines
serves 2

Ingredients:

• zest and juice of 1 small lemon
• 1 TB olive oil
• coarse salt and fresh ground pepper
• 2 cups watercress sprigs (I used the whole bunch I had bought)
• 1/4 red onion, thinly sliced
• 1 TB fresh tarragon (this was 2 large sprigs for me, I removed the leaves and chopped them)
• 2 clementines, peeled and sectioned
• 1 4oz can olive oil wild-caught pacific sardines, drained and roughly chopped
• 1/4 cup toasted pepitas (pumpkin seeds)

Directions:

1. Whisk lemon zest and juice with olive oil. Season with salt and pepper.
2. Place pepitas in a small dry skillet and toast over a medium-high heat.
3. Combine watercress, red onion and tarragon in a medium bowl. Add in vinaigrette and toss well. Divide onto two salad plates.
4. Top with clementine sections, sardines and pepitas. Season with salt and pepper.