Prep time: 10 minutes Serves 2
1 bunch watercress, washed
1 lemon, juiced
sea salt and ground pepper to taste
1½ tablespoons toasted sesame oil
2 tablespoons umeboshi plum vinegar
Tear watercress into small pieces. Combine oil and vinegar and drizzle over greens and toss. Add salt and pepper to taste. Serve in individual salad bowls.
