Ingredients:

1 bunch watercress, trimmed
¾ cup reduced-fat mayonnaise
2 tablespoons chopped fresh fl at-leaf parsley
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon grated lemon zest
Pinch salt
Pinch black pepper

Directions:

Put watercress in food processor and pulse until finely chopped. Transfer to serving bowl.

Stir in all remaining ingredients until mixed well. Serve at once or refrigerate in covered container up to 3 days.