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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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It's healthy, tasty and, yes, a full meal. This fiber-packed (12 whole grams almost half your daily dose!), meal-sized salad comes from Gabrielle Hamilton, chef and owner of Prune, a tiny New York City restaurant that's wowing diners with natural, wholesome food that tastes delicious. Bonus for you home cooks: This dish is also quick to fix. Just chop, toss, then chow. 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 |
Directions:
1. 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
2. Nutritional analysis per serving: 203 calories, 7 g fat (1 g saturated fat), 30 g carbohydrates, 12 g fiber Nutritional analysis provided by Self
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