Watercress has a peppery flavor that pairs well with the sweet notes of the watermelon and other fruits in this raw and vegan salad. Toss in some Hail Merry Salt N Pepper Sunflower Seeds and you will truly being Feeding Your Body Royally!
Watermelon Watercress Salad yield: 4 servings
2 head Watercress
2 cup Sugar snap peas, cut into ¼” pieces
1 cup heirloom yellow ‘cherry’ tomatoes, halved
1 each Granny Smith green apple, cut into ¼” pieces
4 cup Watermelon, cut into 1” cubes
1 each Lemon, juiced
1/2 bag (4 oz) Hail Merry Sunflower Seeds
½ teaspoon Himalayan sea salt
1. Remove stems from the watercress; rinse and towel dry. Place into a bowl and squeeze fresh lemon juice over the watercress. Place onto a plate to serve as a base for the rest of the salad.
2. Mix sugar snap peas, tomatoes, apples, and watermelon and sunflower seeds. Sprinkle with sea salt and toss gently.
3. Mound the salad over the base of watercress. Serve immediately.
Timesaver Tips: Mix the base salad ahead of time and refrigerate for up to one day. Toss the watercress right when you need it and assemble the salad.