Watercress, Avocado & Toasted Walnut Salad
A simple, nutritious and delicious salad – the avocado and walnuts are full of protein and good quality fats while the watercress offers iron and vitamin C as well as a lovely flavour. Bulk it out with good quality wholemeal bread, cooked wholegrains, oat cakes or other healthy carbs if you wish.
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Preparation time
10 min
Total time
10 minutes
Cuisine
Mediterranean
Meal
- sides-light-meals-and-salads
Servings
2-4
Ingredients
The Salad
- Small handful of chopped walnuts per person
- Bunch of watercress, washed, trimmed and dried
- ½ a small cos lettuce, washed, spun and torn into pieces OR use a bag of mixed salad leaves
- 1-2 large ripe avocadoes (buy the ‘ready-to-eat’ variety if possible)
- Optional: 10-12 ripe cherry tomatoes – washed, dried and halved
The Dressing
Use ready-made French or Balsamic dressing or make your own, as below
- 2 tbsp olive oil
- 1½ tbsp balsamic vinegar
- Salt and freshly ground black pepper
Instructions
- In a non-stick pan, gently pan-roast the walnuts for a few seconds, stirring to stop them catching and burning. Keep an eye on them – all nuts and seeds burn very quickly! Place in a bowl and set aside. (Don’t leave them in the hot pan as they’ll continue cooking).
- Arrange the watercress, lettuce/salad leaves and tomatoes (if using) in a serving bowl or on individual plates. If making the dressing, measure everything into a screw-top jar and give it a good shake. Slice the avocado in half and remove the stone. Peel and dice the two halves and add to the salad.
- Toss the salad and dressing together. Scatter the toasted walnut pieces over everything and serve.
Keywords
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