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Cranberry and watercress salad
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Prep Time:
10 minutes
10 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
15 minutes
15 minutes
Festive salad with Christmas colors and summery flavors.
Ingredients:
- 150g frozen cranberries
- 2 bunches asparagus, halved
- 56.88 gm olive oil
- 62.50 ml white balsamic vinegar
- 23.40 gm wholegrain mustard
- Salt and pepper, to season
- 1/2 bunch watercress, sprigs picked, washed
- 150g baby spinach leaves
- 2 avocados, peeled, sliced crossways
Instructions:
- Place the frozen cranberries on a paper towel to thaw. Boil the asparagus in water for 2-3 minutes or until tender. Drain and cool under running water.
- Combine the olive oil, white balsamic vinegar, and wholegrain mustard in a bowl, then season with salt and pepper to taste.
- Combine watercress, baby spinach, avocados, asparagus, and cranberries gently. Serve drizzled with dressing.
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