Calories: 171 Preparation: 20 mins Serves: 4
1 avocado pear, stoned, peeled and sliced
1 William’s pear, peeled, cored and sliced
1 head of chicory leaves
1 bunch of radishes, topped and tailed
4 salad onions, sliced
1 x 85g/3oz pack watercress
For the dressing:
1 x85g/3oz pack watercress
1 x 140ml carton soured cream
A squeeze of lemon juice
Salt and pepper
Arrange the ingredients for the salad on four dinner plates.
To make the dressing, finely chop or liquidise the watercress and mix with the soured cream and lemon juice. Season to taste and pour over the salad.
Fat: 15g Saturated Fat: 5g Carbohydrate: 7g Protein: 4g Fibre: 3g Salt: 0.36g