Watercress and Fennel Salad with Tuna

What’s more important than eliminating the bad foods from your plate?  Adding in the good ones!  We can eat something that makes us feel gross or great and this salad makes me feel great! I love this watercress and fennel salad not only for its fresh taste but also the way my body feels after I eat it.  I feel well nourished, energized and ready to take on the rest of my day. Watercress is a small tender leaf with a light peppery taste and has been long known to have medicinal qualities.  In fact, Hippocrates, “The Father of Western Medicine”, had such a strong belief in its healing powers that he built his first hospital next to a stream so he could grow watercress to use to treat his patients. Watercress has anti-cancer and anti-inflamatory properties, is high in vitamin C, is high in lutein and zeaxanthin (great for eye health), has been shown to alleviate eczema and is a blood cleaner.

Fennel is a pungent crisp vegetable with a sweet flavor and a hint of anise.  Fennel promotes energy circulation, increases your metabolic rate and is a great source of vitamin C, niacin, calcium, magnesium and iron.

This salad is quick and easy to make.  For those of you that are following along with the 21 day “Clean”, this salad fits the bill.  I hope you like it.

Watercress and Fennel Salad with Tuna

1 bulb fennel cored and thinly sliced

1 bunch watercress roughly chopped

1 can solid albacore tuna (I have also used grilled tuna, yum!)

1-2 tablespoons chopped kalamata olives

1 lemon

1 tablespoon olive oil

sea salt and pepper

Place clean chopped veggies in a bowl. Drain tuna, chunk apart and add to bowl with the olives. Cut lemon in half and squeeze the juice over top of your salad (both halves if you prefer more of a citrus flavor). Add olive oil and salt and pepper to taste. Give it a good toss and enjoy!

Make it Matter . -Andrea

Below is a link to a quick video demonstrating how to cut your fennel bulb.



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