Watercress, Arugula and Mizuna with Radish, Daikon and Sour Cream Dressing

4 servings

10 minutes

A very light salad, the base of which is herbs and equal parts of radish and daikon. If the heat is not enough, feel free to add black or green radish. Or even both.

Energy value per serving

• Calories: 166.4
• Proteins: 4g
• Fats: 13.6g
• Carbohydrates: 7.9g

Ingredients

• Arugula: 100 g
• Watercress: 100 g
• Mizuna: 100 g
• Dill: 50 g
• Parsley: 50 g
• Radish: 100 g
• Daikon: 100 g
• Mustard: 1 tbsp
• Sunflower oil: 2 tbsp
• Sour cream: 100 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Thinly slice the daikon and radish. In a deep bowl, mix the daikon, radish, and salad leaves with coarsely chopped parsley and dill.

   Required ingredients:

   • Daikon: 100 g
   • Radish: 100 g
   • Arugula: 100 g
   • Watercress: 100 g
   • Mizuna: 100 g
   • Dill: 50 g
   • Parsley: 50 g

2. In another bowl, mix mustard with sunflower oil and sour cream, add salt and pepper.

   Required ingredients:

   • Mustard: 1 tablespoon
   • Sunflower oil: 2 tablespoons
   • Sour cream: 100 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Mix the contents of the salad bowl with the dressing.

   Required ingredients:

   • Arugula: 100 g
   • Watercress: 100 g
   • Mizuna: 100 g
   • Dill: 50 g
   • Parsley: 50 g
   • Radish: 100 g
   • Daikon: 100 g
   • Mustard: 1 tablespoon
   • Sunflower oil: 2 tablespoons
   • Sour cream: 100 g
   • Salt:  to taste
   • Ground black pepper:  to taste