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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
CaloriesProteinsFatsCarbohydrates
166.4
kcal
4g
grams
13.6g
grams
7.9g
grams
Ingredients
4servings
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
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:
    1. Daikon radish: 100 g
    2. Radish: 100 g
    3. Rocket (arugula): 100 g
    4. Garden cress: 100 g
    5. Mizuna: 100 g
    6. Dill: 50 g
    7. Parsley: 50 g

  • 2

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

    Required ingredients:
    1. Mustard: 1 tablespoon
    2. Sunflower oil: 2 tablespoons
    3. Sour cream: 100 g
    4. Salt:  to taste
    5. Ground black pepper:  to taste

  • 3

    Mix the contents of the salad bowl with the dressing.

    Required ingredients:
    1. Rocket (arugula): 100 g
    2. Garden cress: 100 g
    3. Mizuna: 100 g
    4. Dill: 50 g
    5. Parsley: 50 g
    6. Radish: 100 g
    7. Daikon radish: 100 g
    8. Mustard: 1 tablespoon
    9. Sunflower oil: 2 tablespoons
    10. Sour cream: 100 g
    11. Salt:  to taste
    12. Ground black pepper:  to taste

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