About
This hearty rainbow salad is packed with crisp low carb vegetables, creamy avocado, hard boiled egg and a lemony mayo dressing.
This makes a great lunch for two people or a side salad for four.
Ingredients
- 4 small radish, raw
- 2 cup watercress
- 1 large boiled eggs
- 1 tablespoon olive oil
- 1 tablespoon mayonnaise
- ½ tablespoon lemon juice
- ½ teaspoon mustard
- ½ each avocado
- ¼ medium – 2 1/2" diameter x 2 3/4" red bell peppers, raw
- ¼ small red onion
- ¼ medium cucumber
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Thinly slice the bell pepper, onion and radishes and finely dice the avocado and cucumber. Add to a large salad bowl with the watercress and toss to combine.
- Slice the egg into quarters and add to the salad. Season all with a little salt and pepper.
- Add the mustard, lemon juice, olive oil, mayonnaise and a little salt and pepper to a mixing bowl. Whisk together until smooth.
- Drizzle the salad with the dressing to serve.
Nutrition Facts
- Servings: 2
- Calories: 220.5kcal/922.4kJ (per serving)
- Fat: 20.0g (per serving)
- Carbs: 7.0g (per serving)
- Protein: 5.2g (per serving)
