Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
264
Calories
3g
Protein
14g
Fat
36g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 each garlic clove, crushed
- 1/8 teaspoon kosher salt
- 1 tablespoon liquid from a jar of pickled ginger
- 1 tablespoon fresh lime juice, or rice-wine vinegar
- 1 tablespoon canola oil
- 1 teaspoon honey
- 1/4 teaspoon freshly ground black pepper, or to taste
- 6 cup watercress, stemmed, washed, and dried
- 4 each scallions, chopped
- 1/3 cup pickled ginger, drained
Directions
1
With the side of a chef's knife, mash garlic with salt. Place in a small bowl or a jar with a tight-fitting lid.
2
Add ginger liquid, lime juice (or vinegar), oil, honey and pepper; whisk or shake until blended.
3
Place watercress, scallions and pickled ginger in a large bowl. Just before serving, toss with dressing.
Recipe sourced from
fandom