to salad - Watercress Salad with Avocado and Wasabi Cucumber Dressing
Watercress has some amazing detoxifying qualities!
The avocado gives you some healthy fast and will keep you full
The wasabi will pack on some heat!
Watercress Salad with Avocado and Wasabi Cucumber Dressing
recipe inspired by Zuma restaurant chef Rainer Becker
recipe type: to lunch, to salad, to serve on the side
what you need:
0.5 cucumber, grated
1g sea salt
150g mayonnaise or veganaise as i did
60ml pickled ginger juice
25ml rice vinegar
500g watercress, washed and picked
1 cucumber, sliced into 3 inch ribbons
1 baby courgette, sliced into ribbons
Edamame beans, blanched
1 ripe avocado
Pried panko ( omit when going gluten-free) you can add some toasted pumpkin seeds for extra crunch.
what to do:
Pass the grated cucumber though a fine sieve to separate the juice from the pulp. Refrigerate the juice until required. Add the cucumber pulp to the mayonnaise and mix with a spatula. Add the rest of the ingredients except the juice and mix well. Use the juice to adjust the consistency to a light but creamy texture.
Mix all of the ingredients for the watercress salad in a bowl.
Finish with the wasabi dressing.