Watercress, Avocado & Walnut Salad

Watercress, Avocado & Walnut Salad

Serves: 
Serves 2 as a starter, 4 as a side salad.
Time: 
12 minutes in total – salad prepared while walnuts roasting in oven.
No soya
Ingredients: 

The Salad
* Bunch of watercress, washed, trimmed and dried
* ½ a small iceberg lettuce, the outer leaves discarded, inner leaves torn up
* 10 or 12 ripe cherry tomatoes, washed, dried and halved
* 1 large ripe avocado
* Small handful of roasted, chopped walnuts
The Dressing
* 2 tbsp olive oil
* 1½ tbsp balsamic vinegar
* Salt and freshly ground black pepper

Method: 

1. Preheat oven to 180º/350º/Gas Mark 4.
2. Roast the walnuts whole on the middle shelf of oven for 9-12 minutes.
3. Chop when cooked.
4. Meanwhile, put the watercress, iceberg lettuce and tomatoes in a salad bowl.
5. Make the dressing by shaking the ingredients together in a screw-top jar.

Your rating: None Average: 4.3 (3 votes)

Comments

Submitted by VeggieChick69 on April 19, 2011 - 2:59pm.
4

so yummy and so healthy! I love this as an alternative lunch :D

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