Rating: 4 stars
5 Ratings
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  • 4 star values: 2
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  • 2 star values: 1
  • 1 star values: 0

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


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

1 1/2 cups
169 calories; protein 7.5g; carbohydrates 10.6g; dietary fiber 3.7g; sugars 4.2g; fat 11.6g; saturated fat 2.4g; cholesterol 148.8mg; vitamin a iu 1259.5IU; vitamin c 25.4mg; folate 76.5mcg; calcium 81.3mg; iron 1.3mg; magnesium 29.7mg; potassium 487.3mg; sodium 324mg; thiamin 0.1mg; added sugar 3g.

1/2 vegetable, 1 medium-fat meat, 1 1/2 fat