For the pesto you will need:
1 bunch of fresh watercress
1/4 cup + 1 tbsp pine nuts
1/4 cup + 2 tbsp sunflower seeds
1/2 cup avocado oil
1 tbsp mayonaise
1/2 tsp salt
1/4 tsp umami salt ( I used this https://www.traderjoes.com/digin/post/umami-seasoning-blend)
Half a bulb of garlic
Squeeze of half a lemon
For the salad you will need:
1 small daikon
1 heirloom carrot
half an avocado
green onion as garnish
sprinkle of "Everything but the bagel salt" https://www.amazon.ca/Trader-Joes-Everything-Sesame-Seasoning/dp/B06W9N8X9H
To make the pesto:
Place all ingredients in a blender or food processor.
Blend on high until well combined and smooth.
Store in airtight jar in fridge for up to 5 days.
To make the salad:
Using a mandolin, shave the daikon & carrot into thin slices.
Add into large bowl with 1-2 tbsp of the pesto and stir to combine.
Top with sliced green onions, avocado & bagel salt.