Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watercress and Avocado Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 279
- Total Fat
- 28
- Saturated Fat
- 4
- Carbohydrates
- 7
- Dietary Fiber
- 5
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 339
Ingredients
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large bunches watercress, stems removed, leaves washed and well dried
2 ripe avocados, halved, seeded, and peeled
Directions
- Whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise. Garnish center of each salad with avocado and serve.