Strawberry, Jicama, Toasted Almond and Watercress Salad
7.6g
Net Carbs
4.2g
Protein
16.5g
Fat
5.0g
Fiber
207
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 1/4 fluid ounces Lime Juice
- 1 2/3 servings Creme Fraiche
- 4 cups chopped Watercress
- 1/2 cup sliced Almonds
- 1 thin slouse Red Onions
- 1 cup Jicama
- 1 2/3 tablespoons Olive Oil
- 4 teaspoons Coriander Seed
- 2 sprigs Cilantro
- 1 cup sliced Strawberries
- 2 cloves Cooked Garlic
- 1/2 cup sliced Red Onions
Directions:
Crème fraîche is French for fresh cream. If you can’t find this cultured dairy product in your grocery store, combine one part buttermilk with eight parts heavy cream. Then let the mixture sit at room temperature for two days, much as you would make yogurt. Another alternative is to use sour cream, although it is usually thicker than crème fraîche.
- Whisk together the lime juice, ground coriander, finely diced cilantro, roasted garlic* and finely diced red onion in a medium bowl. Slowly drizzle in olive oil, whisking, until mixture emulsifies.
- Fold in the crème fraîche. Season with salt and pepper.
- Combine the strawberries, watercress, julienned jicama**, onion and almonds. Toss with most of dressing and season with salt and pepper.
- Divide onto four plates and drizzle additional dressing around each plate.
*****To roast garlic, toss the cloves in just enough olive oil to coat and place in a square of aluminum foil with about 1/8 cup of water. Fold and crimp foil pouch to close and place in a preheated 350?F oven for about 40 minutes.
** The term julienne refers to thin matchstick-like strips. If you have a mandoline, it does the job beautifully.
This recipe was created for Atkins by chef Ian Clark.
