Rich in vitamins A, C, and K, watercress is a real nutritional powerhouse. And, of course, it's ultra-low in carbs. Serve it with a dressing made with healthy fats, and top with slices of warm, salty, grilled Halloumi - or, if you're dairy-free, poached eggs.
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Instructions
Pesto dressing
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In a small bowl, mix together the mayonnaise, pesto, and lemon juice. Set aside.
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Fill a saucepan halfway with salted water and bring to a boil over high heat. Add the asparagus and cook for 3 to 5 minutes, until crisp-tender. Drain and set aside.
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Slice the halloumi into about 1⁄2" (1 cm) slices. Grease a large skillet, or griddle skillet with the ghee, and heat over medium-high heat.
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Add the halloumi and cook (in batches if needed) for 2 to 3 minutes per side, until lightly browned. Do not flip the Halloumi too early: let it crisp up to prevent it from breaking. When done, set aside and keep warm.
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In a large bowl, toss together the watercress and spinach. Arrange the cucumber, tomatoes, and avocado slices over the greens. Place the asparagus in the middle, and top with the grilled halloumi.
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For serving, drizzle the pesto dressing over the salad, and season with salt and pepper, to taste.
Salad
Tip
For a dairy-free substitution, replace the halloumi cheese with (1) large, poached egg, per serving.
A simple Mediterranean Vinaigrette dressing can be substituted for the pesto dressing.
Place the following ingredients into a sealable jar:
- 1⁄2 cup (120 ml) extra-virgin olive oil
- 1⁄4 cup (60 ml) lemon juice
- 1 clove minced garlic
- 1 teaspoon dried Italian herbs
- salt and black pepper to taste.
Shake until the vinaigrette is emulsified. Use 2 tablespoons (30 ml) per serving. Store in the fridge for up to 5 days.
Diet Doctor's recipe team has slightly adjusted this recipe to follow our guidelines. You'll find the original recipe in Martina's cookbook, "The Beginner's Keto Diet Cookbook".
