Friday, May 4, 2012

Watercress and Spinach Salad – Vegan

Watercress and Spinach Salad 
 6 Servings
6 ounces, watercress, washed, drained
10 ounces baby spinach, washed, drained
3 tablespoons fresh mint
½ cup baby tomatoes cut into quarters
1 cucumber, diced
1 red onion sliced, thin
1 red pepper, sliced or diced
1 tablespoon lime juice
¼ cup freshly squeezed orange juice
¼ cup extra virgin olive oil
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon crushed red chili peppers
1 avocado cut into a fan
freshly ground black pepper 

Combine watercress, spinach, mint, tomatoes, cucumbers, onion and red peppers in a large bowl.
Combine lime juice, orange juice, olive oil, salt, garlic, crushed red chili peppers in a blender and puree until all ingredients are thoroughly combined.
Just before serving toss the salad with the dressing.
Cut the avocado and place on top of the salad, squirt with some lime juice.
Coat with freshly ground black pepper.

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