Ingredients:

  • 2 bunches watercress, washed, trimmed and roughly chopped
  • 6 ounces lump crabmeat
  • 1 stalk celery, chopped
  • 2 green onions, chopped
  • 1 Roma tomato, chopped
  • 1/4 cup olive oil
  • 1/4 cup rice vinegar
  • 1 teaspoon chopped fresh basil
  • 1 pinch kosher salt
  • 1 pinch ground black pepper

Instructions:

  1. In a large salad bowl, toss together the watercress, crabmeat, celery, green onion, and tomato.
  2. In a separate bowl, whisk together the olive oil, vinegar, basil, salt, and pepper.
  3. Drizzle over the salad and toss to coat well.
  4. Serve immediately on cold salad plates.