Have you ever heard that we eat with our eyes first? Here’s the proof. Gorgeous and delicious!
If Spring had a flavor, I think it would be watercress. I love it but don’t use it as much as I should. For some reason, it’s not one of those ingredients which is on my mind when creating recipes, but it should be. I found a couple of beautiful bunches at the market and it inspired me to create something around it. And this is what I came up with – a range of sweet, tart, peppery and mild flavors with a bit of crunch.
What’s nice about this is that it’s very scalable, so you can make it for yourself or a bunch of people. It takes no time to throw this together, but you’d never know it from how beautiful the final product is!
For Dr. Fuhrman Eat To Live Plan followers: this recipe complies with the Life Plan portion of the diet as the coconut milk dressing will be the 10% of his “90/10 rule”; if you just use lemon juice for the dressing, then this salad complies with the Six Week Weight Loss portion of his plan.
Ingredients (serves one)
1 cup watercress (rinsed and drained)
¼ cup cucumber (thinly sliced)
1 cup raspberries
¼ pecans or walnuts (chopped)
Dressing
1 cup canned coconut milk (use a light version if watching calorie intake)
¼ cup freshly squeezed lemon juice
Directions
1. Prepare dressing by mixing ingredients together. This makes enough for about 4 – 5 servings. Keep the extra chilled in fridge.
2. Spread watercress over serving dish.
3. Add a layer of cucumbers.
4. Add a layer of raspberries.
5. Add pecans and top with as much (or little) dressing as you like.
Angela @ Canned Time says
Oh my goodness, Amy. This salad has my name written all over it. How perfectly fresh and flavorful. The fruit is gorgeous and sweet and tart I’m sure. And the greens just pop. What a lovely choice for dressing as well.
Thanks so much for linking your recipe up with the VVLP and we hope to see more of your ideas in future 😉
Take care
Angela
Amy says
Thanks so much Angela! I can’t thank you, Annie and Poppy enough for hosting these potlucks. They are such a great way to meet other vegan bloggers and share tasty, beautiful and nutritious recipes!
Annie says
Such an elegant salad! I’ve never seen watercress locally, but some baby arugula might be a nice substitute.
Amy says
Thanks, Annie. I have actually used baby arugula before and it works well. The watercress is just a bit more tender and a more slightly subtle flavor.
Chitra Jagadish says
Love this kind of easy breezy and refreshing salad.
Amy says
Thanks, Chitra!
Poppy says
What a stunningly vibrant salad! I’m dreaming of that creamy coconut dressing with the tart berries and fresh greens. Simplicity at it’s best – allowing gorgeous produce to speak for itself 🙂
Amy says
Thanks so much, Poppy!