We love this classy salad for special occasions, it's great for birthdays, BBQ's or pot-lucks as we move into the delicious warmer months of Spring! The below quantities will serve around 4 as a side salad. This salad and pesto recipe are both plant-based, refined sugar-free and gluten-free, super healthy, and very delicious.
Thanks to our best mate and major babe, Heidi for this gorgeous recipe.
cut into sticks on the diagonal
1 cucumber, sliced into ribbons using a mandoline
1 bunch watercress, plucked from the stalks and stalks discarded
1/2 cup nasturtium leaves (pick the young ones) or young wild rocket
edible flowers to garnish (we used rocket flowers)
1. Artfully arrange your prepared vegetables into a gorgeous bowl or plate
*Pesto can be stored in the fridge for 3 - 5 days
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