Simple and quick to make, this watercress salad recipe is a lovely side or appetizer at any meal.
This watercress salad is super fast and simple to whip together. With a few ingredients you can present a salad side or appetizer that looks and tastes impressive.
If pomegranate is not in season when you wish to make this salad, swap it for fresh blueberries. This will not only drop the calories to a paltry 79.5 per serving, but also lower the carbs to 3.7g per serving. Similarly, you can swap the pomegranate in the vinaigrette for blueberries, so that it better compliments these changes to the salad recipe.
TIP: This recipe only calls for 1/2 an avocado. To keep the other half fresh, either submerse it in an air-tight container with water, or use a stretch pod. I brush the cut side of the avocado with lime juice before using the pod just to ensure it won't oxidize.
(Makes 2 servings)
1 cup watercress, roughly chopped
1 cup baby spinach, roughly chopped
1 cup red leaf lettuce, roughly chopped
1/2 medium avocado, pitted and sliced
1/2 cup pomegranate arils
Dressing (not calculated in calorie count)
Drizzle Pomegranate Ginger Vinaigrette
In a salad bowl, combine all the ingredients and toss with dressing. Serve and enjoy.
Nutritional Information Per Serving:
total calories = 123 | total fat = 6.17g | saturated fat = 0.85g | cholesterol = 0mg | sodium = 27.25mg | net carbohydrates = 11.53g | dietary fibre = 5.67g | sugars = 9.91g | protein = 2.85g