Spring Gratitude Salad

July 14, 2017


  • 2 Bunches Watercress
  • 3-4 Red Radishes
  • Handful of Sprouts
  • Roasted or Raw Sunflower Seeds, as much as you like
Mustard Vinaigrette
  • 6-8 spring onions, using the white + light green parts
  • Juice from 1 Lemon
  • ¼ Cup Almond Milk
  • 2 Tbs Extra Virgin Olive Oil
  • 2 Tbs Water
  • 1 Tbs Dijon Mustard
  • ¼ Tsp Salt
  • ¼ Tsp Pepper


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