Radish and Watercress Salad with Tahini Dressing

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September 1, 2016

Recipe by Nicole Joy Inspire


2 Tbsp pumpkin seeds (pepitas)

2 Tbsp Tahini

2 Tbsp extra-virgin olive oil

1 tsp raw honey

1 tsp lemon juice

Salt, to taste

3 small radishes, thinly sliced

1/2 cucumber, sliced

1 small tomato, cut into bite size pieces

1 cup watercress

1/2 cup cooked lentils


1Toast the pepitas in a small non-stick fry pan over medium-high heat. They will start to 'pop' (similar to popcorn but not as fast) and turn golden in about 5 minutes. Toss them every minute or so then transfer them to a small plate while you prepare the dressing.

2Combine the tahini, olive oil, honey and lemon juice in a small bowl, Mix well and season to taste. Set aside.

3Assemble all of the remaining ingredients on a plate and drizzle generously with the dressing. Top with toasted pepitas.



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