Watercress, Sprout, and Pumpkin Seed Salad With Creamy Dressing |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
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.
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