Spring Gratitude Salad
This spring gratitude salad tastes like spring in bowl, with fresh watercress and radishes, topped with a tangy mustard and spring onion dressing.
Ingredients
Salad
- 2 Bunches Watercress
- 3-4 Red Radishes
- Handful of Sprouts
- Roasted Sunflower Seeds as much as you like
Mustard Vinaigrette
- 6-8 Spring Onions using the white + light green parts
- Juice from 1 Lemon
- 1/4 Cup Unsweetened Almond Milk
- 2 Tbs Extra Virgin Olive Oil
- 2 Tbs Water
- 1 Tbs Dijon Mustard
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
Instructions
Mustard Vinaigrette
- To make the vinaigrette, combine all ingredients into the blender, and blend on high until smooth and creamy.
Salad
- Prep the radishes by slicing thinly on a mandolin or by hand (but be careful!).
- To make the salad, assemble your plates/bowls with a layer of watercress, then another layer with the radishes, sprouts, and sunflower seeds.
- Drizzle everything with the as much vinaigrette as you like, and serve.
- Enjoy!