Watercress Salad with Sesame-Garlic Dressing
Watercress Salad with Sesame-Garlic Dressing could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. This recipe makes 5 servings with 175 calories, 8g of protein, and 12g of fat each. For $1.34 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of garlic, radicchio, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works best as a salad, and is done in approximately 35 minutes. This recipe from Eating Well has 240 fans. Overall, this recipe earns a good spoonacular score of 66%. Try Chopped Thai Salad with Sesame Garlic Dressing, Asian Cabbage Salad With Garlic Sesame Dressing, and Watercress And Sesame Salad for similar recipes.
Servings: 5
Cooking duration: 35 minutes
Ingredients:
1 small avocado, cut into bite-size pieces
1 tablespoon packed brown sugar
4 large eggs
1 tablespoon fish sauce
2 teaspoons minced garlic
2 teaspoons minced fresh jalapeño
2 tablespoons fresh lime juice
2 cups torn radicchio (1-inch pieces)
1 cup sliced radishes
2 teaspoons toasted sesame oil
2 teaspoons toasted sesame seeds (optional)
½ cup thinly sliced spring onions or scallions
4 cups trimmed watercress or arugula (about 4 ounces)
Equipment:
sauce pan
bowl
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Remove from the heat, pour out hot water and cover the eggs with ice-cold water.
3. Let stand until cool enough to handle before peeling.
4. Cut into quarters.
5. Combine watercress (or arugula), radicchio, avocado, radishes and onions (or scallions) in a salad bowl.
6. Add the eggs.
7. Combine lime juice, fish sauce, brown sugar, jalapeno, garlic and oil in a jar; cover and shake to combine.
8. Pour the dressing over the salad and gently toss to combine.
9. Garnish with toasted sesame seeds, if desired.
Nutrition Information:
covered percent of daily need
