Watercress Grapefruit Avocado Salad [gluten-free, vegan, paleo]

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Nope, that’s not parmesan cheese… it’s grated cashew! As always, a yummy salad is something that I will never pass up. I genuinely love all leafy greens and tossing them with a quality dressing is pure heaven for my taste buds. I had the idea of putting grapefruit in a salad the other day, and I didn’t stop thinking about it until I made this delicious recipe. This salad is fresh, light, and is perfect to accompany any summer meal.

When it comes to salads, I love trying out different types of greens – romaine, arugula, kale, I love them all! I wanted to branch out of my comfort zone and try out a new salad base and watercress grabbed my attention. I use Pete’s Living Greens Organic Living Watercress for the base of this salad. I love Pete’s Living Greens because when bought at the store, they still have their roots intact and are “living.” I don’t think it gets any fresher than that!

The sweet and tart citrus mixed with the creamy avocado in a combo that will never get old. Seriously, if you haven’t tried it, you MUST! I love how putting such simple ingredients together can result in something so tasty. Plus, the grated cashew “parmesan” takes this salad to a whole new level. Whoever said salad was boring didn’t know what they were saying ;)!

I am can’t wait for you guys to taste how delicious this salad is! As always, please share your thoughts/photos if you make it :).

[makes 3 generous servings]

Ingredients :

Salad

  • 1 package of Pete’s Living Greens Organic Live Watercress, roots and tough stems removed
  • 1 large grapefruit, cut into segments (if you are not sure how to cut segments, check out this article)
  • 1/2 of an avocado, seed + skin removed, sliced into half moons
  • Raw, sprouted cashews
  • Fresh cracked pepper to taste

Lemon Dijon Dressing 

  • 1/4 cup extra virgin olive oil
  • 2 tb fresh lemon juice
  • 1 tsp dijon
  • 1/4 tsp pink salt
  • 3 large basil leaves

Instructions : 

  1. Begin by making the dressing: combine all of the dressing ingredients in a food processor (or high-speed blender) and process until mixture is emulsified and basil leaves are very fine. Pour into a jar and set aside.
  2. To prepare the salad, toss the prepped watercress with homemade dressing, grapefruit segments, and avocado slices.
  3. Plate salad and finish it off with grated cashew “parmesan” by grating a few cashews on a microplane and fresh cracked black pepper.
  4. Serve immediately and enjoy!

Lots of love, Worth

Thank you to Pete’s Living Greens for sponsoring this post. I am so grateful to work with brands who support Lemons Worth Lovin’. 

 

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