Ingredients
- 4 cups watercress (or sub your favorite leafy green), lightly packed
- 8 stalks asparagus, trimmed and cut into thirds
- ½ cup snap peas, trimmed and cut in half
- ½ cup crumbled goat cheese
- ¼ cup salted pumpkin seeds
- ¼ cup chopped mint
- 2 Tbsp toasted pumpkin seed oil
- 2 Tbsp balsamic vinegar your best
- Pinch sugar
- Pinch salt and pepper
Instructions
- Divide watercress onto 2 plates. Top with even amounts, asparagus, peas, goat cheese, pumpkin seeds and mint. Whisk together pumpkin seed oil, balsamic vinegar and a pinch of sugar, salt and pepper. Drizzle over salads. Serve.