Prep time: 10 minutes Serves 2
1 bunch watercress, washed1 lemon, juicedsea salt and ground pepper to taste1½ tablespoons toasted sesame oil2 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.