1 1/2 cups watercress, tough stems removed, leaves cut into small pieces

1 cup whole parsley leaves

1 cup diced celery (or heart of fennel)

1/4 cup chopped red onion

1 1/2 cups cherry tomatoes, halved

1/4 cup sliced radishes

3 oz string beans, trimmed and steamed

Half a small avocado, peeled and cubed

3 tbsp drained capers 

1 tbsp fresh lemon juice

1 tbsp fresh orange juice

1 tbsp fresh lime juice

1 tsp sugar

1 tsp extra-virgin olive oil

1 tbsp minced mint leaves

 

Preparation

Combine watercress, parsley, celery, onion, tomatoes, radishes, beans, avocado, and capers in a large bowl.

In a small bowl, whisk together lemon, orange and lime juices, sugar, and oil.

Stir in mint. Salt and pepper to taste. Toss with salad greens