Ingredients
3 Tbsp lemon juice
1 Tbsp Dijon mustard
1/4 cup olive oil
1/2 tsp tamari or Bragg’s Liquid Aminos
3 bunches of watercress, washed and trimmed
3 sticks heart of palm, cut in 1/2-inch pieces
2 Tbsp raw almonds, chopped
3 Tbsp crumbled feta cheese
2 tsp cilantro
Preparation
In glass jar or cup, combine lemon juice, mustard, tamari, olive oil, and cilantro. Whisk. Place watercress in large bowl and drizzle with dressing. Divide onto serving plates and top with hearts of palm, almonds, and feta.
