watercress-beetroot-salad

Watercress and Beetroot Salad

Total time: 15 minutes

Serves 4

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

Energy (kcal)

248

Carbs (g)

9.9

Proteins (g)

7.4

Fats (g)

18.8

Fibre (g)

5.5