Watercress and Spinach Salad with Vinaigrette

Summer / Fall / Spring / Coconut Oil / Cook / Erin Chapman / Side Dish / Vegetarian /


The most perfect and easiest side salad to accompany a variety of main dishes. The vinaigrette is made with coconut oil and Dijon mustard for a spicy twist.


10 minutes


Serves: 2 to 4


2 tablespoons LouAna® 100% Pure Coconut Oil, liquified
1 tablespoon white wine vinegar
Freshly squeezed juice of half a lemon
2 teaspoons honey
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
One small bunch of watercress, room temperature
3-4 handfuls of baby spinach
1/2 shallot, finely sliced
Shaved parmesan (optional)


Liquefy the coconut oil by quickly melting in a saucepan over low. Remove from heat and set aside to cool.

Rinse and dry the watercress and spinach. Peel and thinly slice the shallot. Place in a salad bowl and set aside.

In a mixing bowl, whisk together the vinegar, lemon juice, honey, mustard and salt and pepper to your taste, until thoroughly combined and salt is dissolved.

Drizzle in the coconut oil and whisk until well incorporated.

Pour desired amount of dressing over the watercress and shallots.

Toss gently with shaved Parmesan and serve.

Watercress and Spinach Salad Recipe photo credit: Erin Chapman



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