Love is a fruit in season at all times, and within reach of every hand - Mother Teresa


I often remember walking with my beloved mother along the creek that flowed by our house to a little pond where watercress grew wild near the edges. We’d pick bunches, make watercress sandwiches and delight in eating it’s sharp peppery and slightly tangy taste that only fresh cress will give. I use this salad when I’m in need of a green salad for dinner, weekend lunches or for when guests visit. You might like my go-to-salad containing lots of greens, the peppery tastes of watercress and sweet young radish with a delicious lip-smacking dressing that evokes my childhood memories. You won’t be disappointed, the salad and dressing does deliver taste and flavour in abundance.

Health benefits –

·       Avocados are a good source of healthy fat, which means if you put this creamy fruit in any vegetable meal it will help you get all of the vitamins of your food.

·       The fat in avocados are good for you, which helps to lower bad cholesterol.


Serves 8

 V, GF


For the dressing:

2 limes, juiced

¼ teaspoon lime zest

½ avocado, pitted and diced

handful of herbs – like flat-leaf parsley, coriander

¼ cup pumpkin seeds

¼ cup extra virgin olive oil

2 garlic cloves, minced

¾ cup water

1 teaspoon apple cider vinegar

pinch sea salt


For the salad:

4 cups (100 grams) mixed leafy greens like spinach, rocket, beetroot leaves

1 cup watercress (optional)

¼ cup Italian flat-leafed parsley, roughly chopped

2 handfuls of sprouts – like pea shoots, lentil sprouts or mung bean sprouts

¼ head red cabbage, cut finely

1 cup cucumber, sliced lengthways with a mandoline

4 asparagus spears, sliced finely on diagonal

1 avocado, pitted, peeled and sliced

4 small radish, finely sliced

3 green onions, finely sliced

¼ cup seeds or nuts – like pumpkin seeds

sea salt and ground black pepper 


To make the dressing, add all ingredients to a blender and whirl. Check taste and adjust flavour as desired. May be thinned out with a little water. Pour into a serving jar for immediate use or can store for 4-5 days in the refrigerator. 

To assemble the salad, place all the salad ingredients in a large serving bowl and gently toss with your hands. It’s a matter of choice to either pour some of the dressing over the salad and toss well, or leave in a jar for your family and guests to add their own. Pour the remaining dressing into a jar for your guests to add to their salads.