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Spring Gratitude Salad | Well and Full | #vegan #recipe

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
Servings 2

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

  1. To make the vinaigrette, combine all ingredients into the blender, and blend on high until smooth and creamy.

Salad

  1. Prep the radishes by slicing thinly on a mandolin or by hand (but be careful!).
  2. To make the salad, assemble your plates/bowls with a layer of watercress, then another layer with the radishes, sprouts, and sunflower seeds.
  3. Drizzle everything with the as much vinaigrette as you like, and serve.
  4. Enjoy!