Watercress, Edamame, and Fennel Salad
| Servings |
| 6people |
|
|
Ingredients
- 10ounces frozen edamame
- 2bunches watercress
- 1fennel bulb
- 3tablespoons apple cider vinegar
- 1tablespoon Dijon mustard
- 1teaspoon Aleppo pepper (optional)
- ¼teaspoon sea salt, or to taste
- ¼teaspoon freshly ground black pepper
- 4-5 tablespoons extra-virgin olive oil
- 1/3 cup snipped fresh chives, divided
- 4large artichoke bottoms (canned), cut into ¼-inch slices
- ½cup Brazil nuts, chopped or sliced
Instructions
- Bring a pot of salted water to a boil and add edamame. Return to a boil and cook about 2 minutes. Drain in a colander, refresh under cold running water, and drain thoroughly.
- Discard coarse stems from watercress. Place watercress in a bowl of cold water. Halve fennel lengthwise and remove core; cut crosswise into thin slices and add to watercress.
- In a small bowl, whisk vinegar, mustard, Aleppo pepper (if using), salt, and black pepper. Add 4 tablespoons olive oil in a thin stream, whisking constantly. Taste and add more oil if desired. Stir in half the chives.
- Drain and spin dry watercress and fennel. Place in a large bowl along with edamame and artichoke slices. Toss gently. Add dressing and most of Brazil nuts; toss gently but thoroughly. Serve, garnished with remaining nuts and chives.
Recipe Notes
Nutrition Facts
Watercress, Edamame, and Fennel Salad
Amount Per Serving
Calories 239
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 3g
15%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Sodium 187mg
8%
Total Carbohydrates 135g
45%
Dietary Fiber 8g
32%
Protein 8g
16%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 239 cal, 15g fat (9g mono, 3g poly, 3g sat), 0mg chol, 8g protein, 135g carb, 8g fiber, 187mg sodium
Advertisement