Watercress & Avocado Salad with Toasted Peanuts - WSMV News 4

Watercress & Avocado Salad with Toasted Peanuts

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1 clove garlic, peeled
85g watercress leaves
1 small avocado (100g), peeled and sliced lengthways
1 lime
1 tsp. light brown sugar
1/4 tsp. paprika
2 large (Navel) oranges, peeled and sliced into circles
80g salted American peanuts
1 small red onion, finely chopped
100g chunk Ciabatta bread per person, to serve 

Rub the garlic clove around a flat salad platter. Lay the watercress on the platter and arrange the avocado in a fan shape over the top. Next make the dressing by beating together the juice from the lime with the sugar and paprika. Pour this over the salad and lay the orange slices over the top.

Heat a heavy based pan and add the American peanuts, tossing them to toast them lightly. Sprinkle the American peanuts and red onion over the top of the salad and serve with warm Ciabatta bread.



Nutritional Information:

Nutrition per portion: 481kcal; 18.4g Fat, of which 11.9g is Unsaturated; 6.5g Dietary Fibre; 778mg Potassium; 0.5g Sodium; 78mg Magnesium; 0.057mg Folate; 34% calories from fat.





Serves 4 as main course or 6 as starter.

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