Spring Garden Salad

Spring Garden Salad

Recipe by Curtis Stone

"I come from a family of green thumbs: My mom’s dad had a small produce farm, and she was a florist. Sometimes, my mom and I compete to see who can grow more varieties of vegetables. This salad is inspired by things from our gardens, like radishes, scallions and greens.”  

  • Prep Time
  • 6Servings


  • 1/3 cup olive oil
  • 1 1/2 limes, zested (about 1 1/2 tsp.) and juiced (about 3 tbsp.)
  • 1 tbsp. finely chopped shallot
  • 3 cups cooked medium-grain brown rice, at room temperature
  • 4 cups watercress
  • 2 ribs celery, thinly sliced on an angle
  • 4 radishes, thinly sliced
  • 1/2 cup thinly sliced scallions
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup shelled roasted sunflower seeds


1. In a small bowl, whisk the oil, lime zest and juice, and the shallot. Season the vinaigrette with salt.

2. Spread the rice on a large platter. Top with the watercress, celery, radishes and scallions. Drizzle with the vinaigrette. Sprinkle with the cilantro and sunflower seeds. Season with salt and serve immediately.