Ingredients
- 2 tbsp extra-virgin olive oil
- squeeze lemon juice
- 1 large bunch watercress, stalks trimmed
- 100g bag baby spinach leaves, washed
- 1 small red onion, finely sliced
Directions
- Whisk together oil and lemon juice, then season. In a bowl, mix the leaves and onion. Drizzle dressing over and toss to combine.
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