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Watercress, spinach and rocket salad recipe

Watercress, spinach and rocket salad recipe

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  • Serves 6
  • 10 mins to prepare and 8 mins to cook
  • 156 calories / serving
  • Healthy


  • 1x 125g pack of asparagus
  • 200g frozen or fresh peas
  • 200g mozzarella

For the dressing

  • 1tbsp mint, finely chopped
  • 2 spring onions, finely chopped
  • 2tbsp white wine vinegar
  • 50ml olive oil
  • salt
  • pepper
  • 1x 150g bag Watercress, Spinach and Rocket Salad
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    5g 27%
  • Sugars

    2g 2%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 4g Protein 9.5g Fibre 2.6g


  1. Cook the asparagus in boiling salted water until tender - approximately 3-4 minutes then drain. Cook the peas in the same way, then drain and reserve.
  2. Chop the mozzarella into bite-size pieces and arrange all together with the watercressrocket and spinach. Whisk the dressing ingredients together with a little salt and pepper.
  3. Drizzle over the salad and toss thoroughly just before serving.

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