Spring is a great time to try new things. This week, I signed up for Core Power Yoga. I’m terrible at yoga and much prefer pilates but one of my good friends talked me into trying it again… wish me luck! I also decided to try some new ingredients this week. I eat a lot of salad and get bored with it easily. Browsing through the produce aisle at the grocery store gave me the inspiration to put this salad together. I saw some really fresh looking watercress and dill. Both of these sounded delicious. I like my salad to have a variety of textures and colors. I also like to have more “toppings” compared to greens. By toppings I mean fresh vegetables, herbs, legumes, nuts, and maybe even some fresh fruit. It’s so easy to buy great, vegan salad dressing at the grocery store but there’s something really satisfying about making your own at home. Salad dressing is so easy to make and the leftover dressing can be easily stored to be used throughout the week. The dressing for this salad is surprisingly simple yet tasty. Using high quality extra virgin olive oil and balsamic vingar will makes this dressing even better. The video below shows how to put this meal together easily. I like to wash and prep all of my vegetables the day I bring them home. Otherwise, I lose motivation to prepare them during the week. Making a salad every day is so easy when everything is ready to go when you’re ready to eat. I’m a huge fan of how the French serve meals at cafes – greens are included with everything. I try to eat greens at least once a day, every day, whether they’re in a smoothie, salad, or sauteed with vegan protein. I hope you love this salad as much as I do! Be sure to tag @thefriendlyepicurean if you make it and don’t forget to watch the 1 minute how-to video below!
Watercress and Arugula Salad
Ingredients
- For the salad:
- 2 cups (about 5oz) watercress (thick stems removed)
- 6 cups (1, 5oz package) baby arugula
- 1, 16oz package mini heirloom tomatoes, sliced in half
- 4 to 6 small radishes, sliced
- 1 medium sized cucumber, sliced
- 1 cup shelled edamame
- 1 ripe avocado, sliced
- 1/2 cup vegan ricotta cheese (such as Kite Hill brand)
- 1/4 cup shelled pistachios
- 1/4 fresh dill weed (thick stems removed) For the dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Directions
Prepare the dressing:
In a small bowl whisk together olive oil, balsamic vinegar, lemon juice, lemon zest, garlic, salt, and black pepper.
Prepare the salad:
In a large bowl, toss arugula and watercress with about 1/4 cup to 1/2 cup dressing depending on preference. Top with tomatoes, radishes, cucumber, edamame, avocado, vegan ricotta cheese, pistachios, and dill weed. Serve immediately. May store extra dressing in an airtight container for 5 to 7 days. Makes 1 cup dressing. Makes about 8 cups salad.
Nutrition Information:
- Approximate calories per cup: 222 cal
- Approximate calories per 1/6 salad: 295 cal
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I am a core power addict! I go to sculpt though…although I like the C2 classes, but sculpt (especially if you find a tough teacher) is a GREAT full body workout. Love the video too! So impressed. XOXO. PS – Finally going to bad hunter sunday for my dad’s birthday! oh and have you had the torched avocado app at true food?! It’s not vegan (has honey) so if you don’t do honey than it’s a no but it is pretty amaze.
Yay for Bad Hunter!!! I will definitely try that app at True Food. You will have to come over for vegan BBQ this summer!
Looks so appetizing!
Amazing as usual!
Thank you so much!
Brilliant post. Great food and beautiful captures!
Thanks Sumith!
This was an amazing post! Loved watching the video! I can’t wait to try this recipe 🙂
Thanks girl! Love your Instagram!
Thanks 🙂