Wild Watercress Salad
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Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 4 cups fresh watercress
  • handful dandelion leaves
  • handful sorrel leaves
  • 1 celery stalk, sliced
  • handful dried cranberries
  • ¼ of a red onion, thinly sliced
  • 1 avocado, sliced
  • ¼ cup walnut
  • ⅓ cup pumpkin seeds
  • 1½ Tbs coconut sugar
  • 1 Tbs water
  • 1 Tbs chopped oregano
  • 1 Tbs chopped parsley
  • 1 Tbs chopped garlic
  • 2 Tbs lemon juice
  • 5 dried apricots, rehydrated in hot water for about 10 minutes
  • 4 Tbs olive oil
  • Salt & fresh cracked pepper
Instructions
  1. 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.
  2. Combine watercress,dandelion,sorrel,celery,cranberries,red onion & avocado in a large bowl. Set aside.
  3. In a blender add oregano,parsley,garlic,lemon juice,apricots, olive oil, salt & pepper and puree until smooth.
  4. 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/