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Jemima's Salad

Chef.Foodie's picture
  Cos lettuce 1
  Avocados 2
  Red radishes 1 Tablespoon (Leveled), diced
  Watercress 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
  Cider vinegar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Olive oil 6 Tablespoon
  Pepper To Taste
  Tomatoes 4
  Grated carrots 1 Tablespoon (Leveled)
  Peeled sliced cucumber 2 Tablespoon
  Honey 1 Teaspoon
  Chopped tarragon 1 Tablespoon
  Chopped parsley 1 Tablespoon
  Mustard powder 1⁄2 Teaspoon

Remove stalks and outer leaves of the cos lettuce and wash each leaf.
Cut the large leaves into half.
Chop the 4 tomatoes.
Peel the 2 avocados and chop them into J-inch cubes, add the 1 level tablespoon carrots, 1 level tablespoon radishes, diced, 2 tablespoons peeled and sliced cucumbers and the watercress.
Pour the dressing over and mix well.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1705 Calories from Fat 1348

% Daily Value*

Total Fat 156 g240%

Saturated Fat 22 g110.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1089.2 mg45.4%

Total Carbohydrates 81 g26.9%

Dietary Fiber 42.8 g171.3%

Sugars 24.8 g

Protein 21 g43%

Vitamin A 631.6% Vitamin C 340.3%

Calcium 41.3% Iron 72.5%

*Based on a 2000 Calorie diet

Jemima's Salad Recipe