Ingredients
1 1/2 cups watercress, tough stems removed, leaves cut into small pieces
1 cup whole parsley leaves
1 cup diced celery (or heart of fennel)
1/4 cup chopped red onion
1 1/2 cups cherry tomatoes, halved
1/4 cup sliced radishes
3 oz string beans, trimmed and steamed
Half a small avocado, peeled and cubed
3 tbsp drained capers
1 tbsp fresh lemon juice
1 tbsp fresh orange juice
1 tbsp fresh lime juice
1 tsp sugar
1 tsp extra-virgin olive oil
1 tbsp minced mint leaves
Preparation
Combine watercress, parsley, celery, onion, tomatoes, radishes, beans, avocado,
and capers in a large bowl. In a small bowl, whisk together lemon, orange and
lime juices, sugar, and oil. Stir in mint. Salt and pepper to taste. Toss with
salad greens.
Nutritional analysis per serving:
203 calories, 7 g fat (1 g saturated fat), 30 g carbohydrates, 12 g fiber
Makes 2 servings.

Salad Recipes |