As brightly colored as it is refreshing, this salad makes the most out of peppery spring watercress and watermelon radishes before the end of the season. Tangy sauerkraut, creamy avocado, and salty feta make the bowl hearty enough to enjoy as an entree, but it would also be lovely served alongside grilled meats.
Yield: 1 serving
Active Time: 5 minutes
1/2 bunch watercress
1/2 avocado, cut into cubes
1/4 cup sauerkraut
1/2 watermelon radish, thinly sliced
Small handful mint leaves, torn
3 tablespoons crumbled feta
Juice of 1/2 lemon
1 tablespoon olive oil
2 teaspoons sesame seeds
Small pinch large-flake sea salt
Arrange watercress, avocado, sauerkraut, and radish in a bowl. Top with mint and feta. Toss with lemon juice, olive oil, sesame seeds, and salt to serve.
Photo credit: Paul Delmont
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