OK, it’s not really springtime, but I did see crocuses blooming today and the trees seem to think it’s spring. A few days ago, I found myself craving watercress. I didn’t even know what it was until a few years ago, although I always pictured these little green plants growing at the edge of a stream, which I guess is how wild watercress grows.
It’s beautiful! Mine looks like this
And I love the peppery flavor. And I really like it with arugula. This salad is simple so that the flavors of the greens can shine through. You can always add more stuff if you want.
Anyhow, here’s the recipe–super simple, delicious and nutritious!
Susan's Spring Salad
- watercress (1 handful per serving)
- arugula (1 handful per serving)
- 1/2 green onion, sliced thin per serving
- 1/4-1/2 avocado (optional)
- 2 Tablespoons roasted salted pumpkin seeds or sunflower seeds per serving (optional)
- Juice of 1/2 small or 1/4 large lemon per serving
- 1 Tablespoon Olive Oil per serving
- Salt to taste
- Toss together all the vegetables and seeds, if using.
- Add the lemon juice, olive oil and salt and toss to coat veggies.
- Taste and add more lemon juice, olive oil and/or salt, if needed
- Eat and enjoy!