Japanese Watercress Salad

Makes 2 Servings

Cooking + Prep Time:  15 minutes

Ingredients:

• 6 cups of watercress
• 3 tbsp. of peanut butter, cream
• 1/2 tsp. of honey, organic
• 1 tsp. of vinegar, rice
• 1 & 1/2 tbsp. of soy sauce, low sodium
• 2 tbsp. of mirin
• A pinch of salt, sea

Instructions:

1. First, bring medium pot of lightly salted water to a boil.

2. Put mirin, soy sauce, vinegar, honey and peanut butter in medium-sized bowl. Whisk till smooth. Set bowl aside.

3. Rinse watercress. Then drain it and separate stems from leaves.

4. Chop stems roughly. Add to boiling water with leaves. Cook till stems become tender, but will give you a bit of a crunch, two to three minutes.

5. Drain the watercress. Rinse it in cold water. Squeeze out the excess water softly. Pat watercress dry using paper towels. Add to mixing bowl. Pour dressing over watercress. Toss till watercress is coated evenly. Serve.