Go Back
+ servings
Walnut and Cress Salad

Plant-Based Walnut and Cress Salad

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 -2
Author: Caroline


  • Mixing bowl
  • Pyrex roasting dish


  • 1/2 punnet cress washed
  • 10 whole walnuts roasted in the oven for about 10 minutes
  • 1 handful fresh baby spinach leaves rinsed and spun
  • 1 handful baby watercress rinsed and spun
  • juice from half a fresh lemon
  • 10 baby plum tomatoes halved
  • freshly ground black pepper to taste
  • pinch of Maldon sea salt
  • 1 avocado


  • Mix together the baby spinach and baby watercress leaves in a bowl, then transfer to a serving bowl.
  • Add the halved baby plum tomatoes to the salad, then add the cress and the roasted walnut halves.
  • Squeeze your fresh lemon juice over the salad and if using, a pinch of Maldon sea salt over the baby tomatoes and the freshly ground pepper over the whole salad.
  • Serve with the plant-based falafel or plant-based aduki bean burgers.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !