Researcher Jennifer Di Noia, PhD, primarily based at William Paterson University in New Jersey, labeled nutrient-dense powerhouse foods, comparable to watercress.

Powerhouse meals have been "most strongly associated with reduced chronic disease risk", the study famous.

Dietician Joanna Gregg stated: "Watch out kale, there's a new supergreen on the scene.

"With sturdy antioxidant properties, watercress’s well being advantages vary from reducing oxidant stress to decreasing tissue harm associated to the event of some cancers.

"This aromatic vegetable can be added to any salad, sandwich or smoothie for a powerful health-promoting punch."

Lox Breakfast Salad

Salad elements

• 1/2 pound (225g) fingerling potatoes
• Kosher salt
• 2 massive eggs
• 120g 2 % Greek yoghurt
• 60g watercress, frivolously packed
• 1 cucumber (100g), thinly sliced
• 25g crimson onion, thinly sliced and loosely packed
• 4 ounces (112g) smoked or cured salmon, thinly sliced
• Small dill sprigs, optionally available garnish
• Flaky sea salt, optionally available garnish

Vinaigrette

• 60ml white wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons whole-grain mustard
• 1 teaspoon gentle agave syrup
• 60ml olive oil
• 60ml canola or grapeseed oil
• 2 tablespoons chopped dill
• Freshly floor black pepper

Method

1. Place potatoes in a medium pot and canopy with water. Season with salt. Bring to a boil and prepare dinner till the potatoes are fork-tender, about 12 minutes.
2. Using a slotted spoon, switch the potatoes to a piece floor and let cool barely. Return the water to a delicate boil.
3. Fill a medium bowl with ice water. Using a slotted spoon, gently decrease the eggs into the boiling water and prepare dinner over moderately-high warmth for six-and-a-half minutes.
4. Drain the eggs and switch to the ice tub. Let cool barely, then pat dry and peel.

(You need the whites of the egg to be set and the yolk to be jammy and barely runny. To make peeling simpler, use eggs which were in your fridge for every week or two and peel them whereas they’re nonetheless a bit of heat.)

        5. In a small bowl, whisk the vinegar with the mustard and agave. While whisking continually, slowly stream in each oils.            Stir within the chopped dill and season the French dressing with salt and pepper. (This recipe makes extra French dressing than you’ll                want, so reserve it for different salads.)        6. Using a pointy knife, reduce the fingerling potatoes in half lengthwise. Cut the soft-boiled eggs in half lengthwise, being                      cautious to not spill the yolk.        7. Smear the Greek yoghurt on the underside of two salad plates. Arrange the watercress, cucumber, crimson onion, potatoes and              salmon on every plate.        8. Carefully place two soft-boiled egg halves on every plate. Drizzle every salad with two tablespoons of the mustard-dill                    French dressing. Sprinkle with flaky sea salt and freshly floor black pepper; garnish with dill sprigs. Serve immediately.

Make forward: The potatoes, soft-boiled eggs and French dressing might be refrigerated in a single day. Bring to room temperature earlier than assembling the salads.

Serves: 2 | Serving Size: 1/2 salad with egg and a pair of tablespoons French dressing

Nutrition (per serving): Calories: 454; Total Fat: 27g; Saturated Fat: 5g; Monounsaturated Fat: 15g; Cholesterol: 204mg; Sodium: 563mg; Carbohydrate: 27g; Dietary Fiber: 3g; Sugar: 5g; Protein: 25g.

Fellow dietitian to MyFitnessPal, Stephanie Nelson stated: "Watercress is high in vitamin K, vitamin C and vitamin A.

"It can be a part of the cruciferous vegetable household, alongside broccoli, cauliflower and Brussels sprouts.

"Cruciferous vegetables have powerful antioxidants in them that help prevent cell damage that might cause cancer and other diseases."

Vietnamese-Style Shaking Beef and Watercress

Ingredients

• 2 tablespoons lime juice
• 1 tablespoon plus 2 teaspoons safflower oil, divided (thistle oil)
• 1 tablespoon fish sauce
• 2 teaspoons honey
• 1/2 teaspoon Sriracha
• 1/2 bunch (3 ounces/85g) watercress, reduce into 2-inch lengths
• 1 medium (6 ounces/170g) tomato, thinly sliced
• 567g grass-fed NY strip beef or tenderloin, fats trimmed, reduce into 1-inch cubes
• 57g crimson onions, very thinly sliced
• 1/2 teaspoon five-spice powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 garlic cloves, thinly sliced

Method

1. In a big bowl, whisk collectively the lime juice, two teaspoons of the safflower oil, fish sauce, honey and Sriracha till the honey has dissolved. Set apart. Arrange the watercress and tomato slices on a serving platter, put aside.
2. Toss the meat with the five-spice powder, salt and pepper. Heat a wok or massive cast-iron skillet over excessive warmth and add the remaining tablespoon of oil.
3. When the oil could be very scorching, add the meat and onions and prepare dinner with out stirring till the meat is browned on one aspect, about one-and-half minutes. Stir within the garlic and proceed to prepare dinner till the meat is browned throughout however nonetheless pink within the centre, about two minutes extra.
4. Transfer the meat and onion combination to the serving platter. Drizzle the lime juice combination excessive and serve instantly.

Both dieticians, Joanna Gregg and Stephanie Nelson, work on behalf of MyFitnessPal.