Recipe: Watercress Salad

Add colorful vegetables to your plate

Spring is a great time to take advantage of the colorful vegetables in season this time of year. Add them to your plate, they pack a healthy punch of nutrients and fiber your body needs. Try the  salad and dressing combination below as a fresh springtime meal.

Watercress Salad with Sesame-Garlic Dressing Avocados, radishes and scallions top this water-cress and radicchio salad 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.

Ingredients

• 4 cups trimmed watercress or arugula (about 4 oz.)
• 4 large hard boiled eggs – cut in half
• 2 cups torn radicchio (1-inch pieces)
• 1 small avocado, cut into bite-size pieces
• 1 cup sliced radishes
• ½ cup thinly sliced spring onions or scallions
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon packed brown sugar
• 2 teaspoons minced fresh jalapeño
• 2 teaspoons minced garlic
• 2 teaspoons toasted sesame oil
• 2 teaspoons toasted sesame seeds (optional)

Directions

1. Combine watercress (or arugula), radicchio, avocado, radishes and onions (or scallions) in a salad bowl.
2. Add the eggs. Combine lime juice, fish sauce, brown sugar, jalapeno, garlic and oil in a jar. Cover and shake to combine.
3. Pour the dressing over the salad and gently toss to combine.
4. Garnish with toasted sesame seeds, if desired.