2 bunches of fresh watercress
2 Belgian Endive
1 ripe avocado
A handful of fresh leaf parsley
½ medium red onion
½ cup Newman’s Own® Balsamic Vinaigrette Dressing
salt and cracked black pepper
Wash, dry and rough chop the watercress and place in large bowl. Half then slice endive lengthwise in slender ribbons. Slice onion very thin. Add Endive and onion to bowl.
Remove skin and pit of avocado and cut into strips. Set aside. Clean and rough chop the parsley.
Add salad dressing and toss. Add Avocado and parsley, salt and pepper to taste and toss gently once more. Serve.
Print this recipe Print