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Watercress and Beetroot Salad

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Total time: 15 minutes

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Serves 4

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5.5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

4 cups - Watercress


200g - Beetroot, fresh, purple, peeled and julienned


½ cup - Feta cheese, crumbed


1 pc - Large yellow pepper, julienned


⅓ cup - Roasted almonds, chopped


1 pc - Orange, peeled and cut


2 tb - Balsamic vinegar


2 tb - Extra virgin olive oil

UTENSILS

Mixing bowl, Chopping board, Knife.

INSTRUCTIONS

1. For the dressing, mix the balsamic vinegar and olive oil in a bowl until well incorporated.


2. Combine the watercress, beetroot, feta cheese, yellow bell pepper and orange in a large bowl.


3. Add the dressing and toss to coat evenly.


4. Garnish with coarsely chopped almonds on top and serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 210g

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Energy (kcal)

248

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Carbs (g)

9.9

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Proteins (g)

7.4

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Fats (g)

18.8

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Fibre (g)

5.5

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