Watercress, Daikon, and Avocado Salad with Mustard Seed Dressing

Watercress, Daikon, and Avocado Salad with Mustard Seed Dressing


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Terry Walters, a proponent of the Clean Food movement, shares a delicious salad recipe with us. "Watercress and daikon make this salad super cleansing and heart healthy, and their bitter flavors and crisp textures are balanced perfectly by the smooth richness of avocado and mustard. I like to use the stems and leaves of watercress and remove only the dried stem ends (or the wet root ball if it is hydroponically grown)."

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Time needed

10 min preparation

Serving Size / Yield

4 servings


  • 1 lg. bunch watercress, chopped
  • 1 lg. daikon, peeled and julienned
  • 1 avocado, peeled, pitted and diced
  • 1⁄2 C. pumpkin seeds, toasted
  • 1 Tbs. yellow mustard seeds
  • 1 Tbs. lemon juice
  • 1 tsp. light miso
  • 1 Tbs. brown rice syrup
  • 1 Tbs. mustard
  • 2 Tbs. extra virgin olive oil

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In a large bowl, combine the watercress, daikon, avocao, and pumpkin seeds. 

In a dry pan over medium heat, toast the mustard seeds until they start to pop. Remove from heat and let cool slightly. 

In a medium bowl, whisk together remaining dressing ingredients. Stir in the mustard seeds, pour over vegetables and fold gently to coat evenly. Serve at room temperature. 

Note: If you prefer salad chilled, refrigerate vegetables and dressing separately and toss together just before serving. 

For more on Terry and her books, please visit her website

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