5 dried apricots, rehydrated in hot water for about 10 minutes
4 Tbs olive oil
Salt & fresh cracked pepper
Instructions
In a sauce pan combine water and coconut sugar until melted, on low medium heat add nuts and seeds until all water has evaporated and they are enveloped in thick caramel. Take off heat and place onto an oiled plate to cool.
Combine watercress,dandelion,sorrel,celery,cranberries,red onion & avocado in a large bowl. Set aside.
In a blender add oregano,parsley,garlic,lemon juice,apricots, olive oil, salt & pepper and puree until smooth.
Dress salad just before serving. If you have wild violets growing around you they are edible and a beautiful garnish.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/wild-watercress-salad/