This salad is refreshing and delicious. I loved the creamy, cool dressing.
3 tablespoons sunflower oil
2 tablespoons Greek yogurt
2 tablespoons filtered water
1 tablespoon lemon juice
1 tablespoon chopped dill
1 teaspoon maple syrup
I blended these ingredients until smooth and stored them in the mason jar in the fridge. It can be used for other salads up to one week.
3 cups mixed greens (whatever is in season)
½ bunch watercress, stems removed, leaves rinsed, dried and torn into sprigs
12 thin slices of cucumber
1 avocado (cut into long slices)
Mix salad ingredients together and toss with the dressing mixture.
This recipe is quick and ideal for a hot summer night. The watercress adds an unexpected bit of spicyness. Enjoy!