Watercress Salad with Kohlrabi, Asparagus, Radish, Olives & Sunflower Seeds

Here is another of my favorite, spring produce inspired salads. If you have never tried Kohlrabi, this is a great way to do it. Growing up with this vegetable from the cabbage family, I have to say I think it tastes much better raw then cooked. The cooked version is quite boring and therefor often served with a bechamel sauce to give it some zing. Raw, Kohlrabi taste slightly sweet, almost like a blend of an apple and a cabbage. The sweetness of the Kohlrabi makes for a nice contrast with the peppery taste of the Watercress. IMG_0759



  • 4 small kohlrabi: cut into small chunks
  • 1 bundle of watercress (approx. 3/4 -1 cup): remove stems and wash
  • 1 cup of asparagus, cut into small chunks
  • 10 radishes, sliced
  • 1/4 cup kalamata olives
  • 1/8 cup sunflower seedsIMG_0755


  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 table spoon of meyer lemon juice
  • 1 teaspoon of dijon mustard
  • 1 teaspoon of meyer lemon zest
  • salt and pepper to taste



Mix all the ingredients


  1. Blanch asparagus: drop into boiling water for 2-3 minutes; drain, rinse with very cold water
  2. Toast sunflower seeds in non-stick pan without oil over low heat for 2-3 minutes
  3. Add all ingredients to dressing and enjoy!