Ingredients
1 serving
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
Preparation
Toss together watercress, grapefruit, avocado, edamame, oil, and lemon juice in a medium bowl. Top with pistachios.
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