Watercress, Edamame, and Fennel Salad
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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