One thing I loved about our time in California was the abundance of healthy restaurants and healthy option on lots of menus. I really loved the simple but life-affirming salad at Native Foods. The vegetables were always fresh and the simple vinaigrette let them shine. I was craving something similar recently, and I have been really excited with my new spiralizer, so I came up with this combo for my salad and found the dressing recipe I used here.
inspired by the Native Chopped Salad at Native Foods
carrots, spiralized, grated, or sliced thin
beets, spiralized, grated, or sliced thin
thinly sliced onion, pickled if desired
microgreens for garnish
1/2 cup olive oil
juice from 1 lemon
1 clove garlic, minced
1/4 teaspoon sea salt
pinch of black pepper
Blend ingredients in a small food processor or blender.
Fill bowls with the watercress, then top with additional salad ingredients in sections and drizzle with dressing. Serve.