Watercress, Sprout, and Pumpkin Seed Salad With Creamy Dressing

Total Time
20mins
Prep 10 mins
Cook 10 mins

From The Natural Gourmet by Annmarie Colbin. This is a tasty salad, very different for us. The spicy flavor of the watercress and radish sprouts go well with the salty flavor of the umeboshi paste. Says you can use 2 umeboshi plums, pitted instead of the paste. I did not have avocado oil and used extra virgin olive oil instead. Original recipe says it serves six, but it made 4 small side salads for us.

Ingredients Nutrition

Directions

  1. Remove the thick stems from the watercress and wash well. Place the leaves in a bowl with the sprouts.
  2. To make the dressing: Combine avocado oil, umeboshi, lemon juice, tofu and water in a blender or food processor and blend until creamy.
  3. Toss the watercress and sprouts with the dressing just before serving.
  4. Top with pumpkin seeds and serve.

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