Dou Dou (豆豆)
Lay Ho Ma! This watercress and hearts of palm salad bowl is the cool, crunchy answer to a hot summer day — bright greens, tender hearts of palm, and a creamy lemon-Dijon dressing. 這道以西洋菜與棕榈芯為主角的沙拉碗，清新爽脆，配上檸檬芥末醬，是盛夏最開胃的選擇。
📹 Watch the Recipe
Recipe by Wil Yeung of Yeung Man Cooking.
🥘 Why This Recipe Works
This is a salad that actually fills you up instead of leaving you hungry an hour later. The watercress brings a gentle peppery bite, hearts of palm offer a mild, artichoke-like crunch, and creamy avocado ties it all together with richness — while the bright lemon-Dijon dressing cuts through with tang.
What I love about this bowl is how effortless it is. There is no cooking at all: a few slices, a quick dice, a shake of the dressing jar, and you are done. The hemp hearts add a nutty, protein-packed finish, while the chili flakes give a whisper of heat. Twice the texture, ten ingredients, one bowl, and under fifteen minutes.
🛒 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Red onion 紅洋蔥 | 1/4 | thinly sliced |
| Cherry tomatoes 小番茄 | 100g | halved |
| Canned hearts of palm 罐裝棕榈芯 | 400ml | sliced into bite-size pieces |
| Avocado 牛油果 | 1 | diced |
| Watercress 西洋菜 | 75g | coarsely chopped |
| Parsley 歐芹 | 30g | coarsely chopped |
| Hemp hearts 火麻仁 | 2 tbsp | for crunch and protein |
| Chili flakes 辣椒碎 | 1 tsp | adjust to taste |
Dressing 醬汁
| Lemon juice 檸檬汁 | 1 tbsp | freshly squeezed |
| Olive oil 橄欖油 | 1 tbsp | extra virgin |
| Dijon mustard 第戎芥末 | 1 tsp | for tangy depth |
| Plant-based mayo 植物蛋黃醬 | 1 tbsp | makes it creamy |
| Salt 鹽 | 1/2 tsp | to taste |
| Black pepper 黑胡椒 | a pinch | to taste |
👨🍳 Instructions
Step 1 — Prep the vegetables
- Thinly slice a quarter red onion so it can soften into the salad rather than overpower it.
- Halve the cherry tomatoes so their juices join the dressing.
- Slice the hearts of palm into bite-size rounds and dice the avocado into cubes.
Step 2 — Chop the greens
- Coarsely chop the watercress and the parsley — no need to be precious about it.
- Toss these into a large mixing bowl along with the hemp hearts and chili flakes.
- Keep everything loose so the dressing can coat every piece.
Step 3 — Shake the dressing
- Add the lemon juice, olive oil, Dijon mustard, plant-based mayo, salt, and pepper to a small jar.
- Put the lid on and give it a good shake until smooth and emulsified.
- The mayo and mustard keep the oil and lemon from separating.
Step 4 — Toss and serve
- Pour the dressing over the salad and toss gently until everything is coated.
- Season with a little extra pepper to taste.
- Serve immediately while the greens are crisp and the avocado is fresh.
💡 Tips & Substitutions
| Question | Fix |
|---|---|
| Can’t find hearts of palm? | Use sliced artichoke hearts or tender asparagus for the same mild crunch. |
| Need it nut-free? | Swap the hemp hearts for toasted sunflower seeds or crushed pumpkin seeds. |
| No plant-based mayo? | Blend an extra splash of olive oil with a little more Dijon mustard and lemon instead. |
| Want it more filling? | Add cooked quinoa or chickpeas to turn the bowl into a full meal. |
📊 Nutrition
Approximately 320 calories per serving, with healthy fats from avocado and olive oil, a good dose of fiber, and a protein boost from hemp hearts.
Ingredients
Method
- Thinly slice the quarter red onion, halve the cherry tomatoes, slice the hearts of palm into bite-size rounds, and dice the avocado.
- Coarsely chop the watercress and parsley, then add everything to a large mixing bowl with the hemp hearts and chili flakes.
- Combine the lemon juice, olive oil, Dijon mustard, plant-based mayo, salt, and pepper in a jar. Shake well to emulsify.
- Pour the dressing over the salad, toss until coated, season with extra pepper, and serve immediately.
Notes
🌱 Why This Dish
Watercress — 西洋菜 — has long been a beloved green in Cantonese cooking, prized for its crisp texture and mildly peppery flavor. Traditionally it appears in nourishing soups, but tossing it fresh into a salad honors its bright, clean character in a lighter way.
During the hot summer months in Hong Kong and southern China, cooling, juicy dishes are favored to balance the body’s heat. A cold salad bowl of watercress and avocado fits perfectly into that seasonal rhythm. Hearts of palm, though more Western in origin, bring the same gentle sweetness that pairs beautifully with Cantonese greens — a quiet reminder that plant-based eating knows no borders.
