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.
Calories166.4kcal
Proteins4grams
Fats13.6grams
Carbohydrates7.9grams
Rocket (arugula)
100
g
Garden cress
100
g
Mizuna
100
g
Dill
50
g
Parsley
50
g
Radish
100
g
Daikon radish
100
g
Mustard
1
tbsp
Sunflower oil
2
tbsp
Sour cream
100
g
Salt
to taste
Ground black pepper
to taste
1
Thinly slice the daikon and radish. In a deep bowl, mix the daikon, radish, and salad leaves with coarsely chopped parsley and dill.
- Daikon radish: 100 g
- Radish: 100 g
- Rocket (arugula): 100 g
- Garden cress: 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.
- 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.
- Rocket (arugula): 100 g
- Garden cress: 100 g
- Mizuna: 100 g
- Dill: 50 g
- Parsley: 50 g
- Radish: 100 g
- Daikon radish: 100 g
- Mustard: 1 tablespoon
- Sunflower oil: 2 tablespoons
- Sour cream: 100 g
- Salt: to taste
- Ground black pepper: to taste
