Cress and White Cabbage Salad with Cucumber and Spinach

About this recipe

This vibrant salad brings together the peppery kick of cress, the crunch of white cabbage, and the soothing freshness of cucumber. Lavender adds a subtle floral note, while spinach enhances the nutritional profile. Topped with a simple lemon and olive oil dressing, this dish is both healthy and delightful, perfect for a light lunch or as a side dish.

Ingredients

• 1 cup cress
• 1 cup shredded white cabbage
• 1 cucumber, thinly sliced
• 1 tablespoon fresh lavender leaves
• 2 cups fresh spinach leaves
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• Salt to taste
• Freshly ground black pepper to taste

Directions

1. 1

   Wash and prepare all vegetables by thoroughly rinsing cress, cabbage, cucumber, and spinach.

2. 2

   In a large salad bowl, combine cress, shredded cabbage, sliced cucumber, lavender leaves, and spinach.

3. 3

   In a separate small bowl, whisk together olive oil and lemon juice with salt and freshly ground black pepper.

4. 4

   Drizzle the dressing over the salad, ensuring even coverage.

5. 5

   Gently toss the salad using salad tongs to mix all ingredients evenly.

6. 6

   Serve the salad immediately, or cover and refrigerate for up to an hour.