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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.
Prep Time 10 minutes
Total Time 10 minutes
Salad
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2
Bunches Watercress
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3-4
Red Radishes
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Handful of Sprouts
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Roasted Sunflower Seeds
as much as you like
Mustard Vinaigrette
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6-8
Spring Onions
using the white + light green parts
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Juice from 1 Lemon
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1/4
Cup
Unsweetened Almond Milk
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2
Tbs
Extra Virgin Olive Oil
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2
Tbs
Water
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1
Tbs
Dijon Mustard
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1/4
Tsp
Salt
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1/4
Tsp
Pepper
Mustard Vinaigrette
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To make the vinaigrette, combine all ingredients into the blender, and blend on high until smooth and creamy.
Salad
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Prep the radishes by slicing thinly on a mandolin or by hand (but be careful!).
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To make the salad, assemble your plates/bowls with a layer of watercress, then another layer with the radishes, sprouts, and sunflower seeds.
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Drizzle everything with the as much vinaigrette as you like, and serve.
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Enjoy!