Avocado and Watercress Salad

GREG DuPREE
Active Time
20 Mins
Total Time
20 Mins
Yield
4
By Adam Hickman

No two bites in this vibrant meal are the same, thanks to the mix of creamy eggs and avocado, crunchy pistachios, briny olives, and chewy edamame

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons tarragon or white wine vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon kosher salt
  • 4 cups coarsely chopped watercress
  • 1 cup shelled frozen edamame, cooked according to package directions
  • 4 cup hard-cooked eggs, peeled and quartered
  • 2 large ripe avocados, chopped
  • 3/4 cup grape tomatoes, halved
  • 1/2 cup pitted green olives (such as Castelvetrano), halved lengthwise
  • 1/2 cup chopped pistachios

Nutritional Information

  • Calories per serving 472
  • Fat per serving 41g
  • Cholesterol per serving 186mg
  • Fiber per serving 4g
  • Protein per serving 15g
  • Carbohydrates per serving 11g
  • Sugars per serving 6g
  • Sodium per serving 739mg
  • Iron per serving 3mg
  • Calcium per serving 115mg

How to Make It

Whisk together oil, vinegar, honey, and salt in a large bowl. Add watercress and edamame; toss to coat. Divide mixture among plates. Top with egg, avocado, tomatoes, olives, and pistachios.

Also appeared in: Health, May, 2019

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