Crunchy, Spicy Salad

By TheThinChef • September 10, 2009 • 0 Comments

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Author Notes: Fresh and crisp, a great starter or side to a light lunch. This serves only 1, but could easily be doubled, tripled, etc... - TheThinChef

Serves 1

1 ounce (1/2 2-ounce bag) watercress, larger stems removed and discarded
1 miniature cucumber, or 1/2 regular cucumber, sliced
2 large radishes, halved and sliced
1/2 ripe avocado, sliced (optional)
1/2 tablespoon fresh lemon juice
1/2 to 1 tablespoon good-quality extra-virgin olive oil
Coarse salt and ground black pepper, to taste

Combine watercress, cucumber, radish, and avocado (if using) in a medium bowl. Toss gently to combine. Drizzle with lemon juice, and toss, then drizzle with oil, and toss again. Season with salt and pepper to taste.

Tags: Healthy, Salads, Spring, Vegetables, Vegetarian