Watercress, Carrot Capsicum Salad

Discover the colourful new salad which will make you the hero of the family barbecue.

The ingredient of Watercress Carrot Capsicum Salad

• 55g 1 3 cup currants
• 2 tbsp fresh lemon juice
• 55g 1 3 cup pistachio kernels
• 1 bunch watercress washed dried sprigs picked
• 1 red capsicum halved deseeded thinly sliced
• 1 large carrot peeled coarsely grated
• 2 tbsp extra virgin olive oil

The Instruction of watercress carrot capsicum salad

• preheat oven to 180c combine the currants and lemon juice in a small bowl set aside for 15 minutes to soak
• meanwhile spread the pistachios over a baking tray bake in oven for 5 minutes or until lightly toasted set aside to cool coarsely chop
• combine the watercress capsicum and carrot in a large bowl add the oil and currant mixture gently toss until just combined sprinkle with pistachios to serve

Nutritions of Watercress Carrot Capsicum Salad

fatContent: 152 96 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 1 5 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 3 5 grams protein
sodiumContent: n a

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