Avocados, radishes and scallions top this watercress and radicchio salad recipe with a fish-sauce-spiked dressing to make a vibrant spring salad. Consider shaking up some extra dressing to toss with your salads throughout the week. Source: EatingWell Magazine, March/April 2015

Grace Young
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Ingredients

Directions

  • To hard-boil eggs, place in a small saucepan and cover with 1 inch of water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from the heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling. Cut into quarters.

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  • Combine watercress (or arugula), radicchio, avocado, radishes and onions (or scallions) in a salad bowl. Add the eggs. Combine lime juice, fish sauce, brown sugar, jalapeno, garlic and oil in a jar; cover and shake to combine. Pour the dressing over the salad and gently toss to combine. Garnish with toasted sesame seeds, if desired.

Nutrition Facts

169 calories; 11.6 g total fat; 2.4 g saturated fat; 149 mg cholesterol; 324 mg sodium. 487 mg potassium; 10.6 g carbohydrates; 3.7 g fiber; 4 g sugar; 7.5 g protein; 1260 IU vitamin a iu; 25 mg vitamin c; 76 mcg folate; 81 mg calcium; 1 mg iron; 30 mg magnesium; 3 g added sugar;

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  • 1 star values: 0