Recipe information
Yield
1 serving
Ingredients
2—3
cups watercress, large stems trimmed
1
pink grapefruit, peel and pith removed, cut into segments
1
/4 avocado, chopped
1
/2 cup frozen edamame, cooked according to package directions
1
1/2 tablespoons extra-virgin olive oil
2
teaspoons fresh lemon juice
2
tablespoons unsalted, shelled raw pistachios
Need to make a substitution?
Preparation
Toss together watercress, grapefruit, avocado, edamame, oil, and lemon juice in a medium bowl. Top with pistachios.