Watercress, Sprout, and Pumpkin Seed Salad With Creamy Dressing

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  bunches watercress
• 1⁄2 cup radish sprouts
• 6  tablespoons  tamari-roasted  pumpkin seeds
• 2  tablespoons avocado oil
• 1  tablespoon umeboshi, paste
• 1  tablespoon fresh lemon juice
• 1⁄4 cup soft tofu
• 6  tablespoons water

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.