Watercress and blood orange salad

0 0

Notice: Undefined variable: btn_class in /home/gaurirei/public_html/vegpapa.com/wp-content/plugins/osetin-meal-planner/osetin-meal-planner.php on line 211
Watercress and blood orange salad

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 bunch Watercress
1/2 large beef tomato Tomato
1 blood Orange
1/2 pack lactofermented Tofu
For the vinaigrette:
6 tablespoons Olive oil
3 tablespoons red-wine Vinegar
To taste Salt and pepper
1 teaspoon Dijon mustard
To garnish:
1 pinch fresh Parsley
2 tablespoons pickled Beetroot

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
Cuisine:

Put a spring garden in your plate with this green watercress and blood orange salad. Light and healthy, it's perfect to accompany lean vegan protein.

  • 10 minutes
  • Serves 2
  • Easy

Ingredients

  • For the vinaigrette:

  • To garnish:

Directions

Share

Watercress is very common in French cuisine, but it is often disregarded by other countries due to its lightly pungent flavour. We love to put watercress in our green salads. Here’s one that matches watercress with blood oranges, tomatoes, and lactofermented tofu dressed in a red-wine vinegar and mustard condiment.

If the benefits of watercress are not enough, this salad also appeases the eye: it looks like a spring garden in your plate!

To prepare it, rinse well the watercress and gently pat it dry with a clean towel. Then, slice it thinly. Rinse the tomato and thinly slice it with a tomato knife. Peel and slice the blood orange, and dice the tofu into small cubes. Put everything into a salad bowl. Then, prepare the vinaigrette by mixing together all the vinaigrette ingredients. Drizzle the salad with the vinaigrette and mix well.

Serve to accompany your vegan protein (it goes well with grilled vegan chicken, oven-baked vegan nuggets, grilled tofu or tempeh). Here, we have also added some beet pickles.

Enjoy!

(Visited 28 times, 1 visits today)

Steps

1
Done
5 minutes

Slice and dice

Rinse well the tomato and watercress. Thinly slice the watercress. With a tomato knife, thinly slice the beef tomato and then slice it again into strips. Peel the blood orange and dice it, paying attention not to squeeze out the juice in the process. Finally, dice the lactofermented tofu into small cubes. Transfer everything to a salad bowl.

2
Done
3 minutes

Prepare the vinaigrette

In a small bowl, whisk together all the vinaigrette ingredients and pour it over the salad. Mix well.

3
Done
1 minute

Garnish and serve

Transfer the salad to the serving plates. If desired, garnish with pickled beets and fresh parsley.

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Spaghetti squash with pesto and cherry tomatoes
next
School pilaf
previous
Spaghetti squash with pesto and cherry tomatoes
next
School pilaf

Add Your Comment