|3 bunches||Live Gourmet Living Upland Cress, leafy parts only|
|2 ||Avocados, peeled and pitted|
|2 tablespoons||Rice vinegar, or more to taste|
|1 teaspoon||Soy sauce|
|1 teaspoon, or to taste||Prepared wasabi paste,|
|½ teaspoon, or to taste||Salt|
|½ teaspoon||Sesame oil|
In the bowl of a food processor, combine 1 bunch of upland cress with avocado; pulse to puree.
Add remaining upland cress, 1 head at a time, pulsing to puree and scraping down bowl as necessary.
Add rice vinegar, wasabi paste, salt, and sesame oil, pulsing to blend. Add additional vinegar, wasabi paste, and salt to taste.
Makes 2 to 2 1/4 cups.