Ingredients15 m servings 170 cals
- In a large bowl, combine the watercress, imitation crabmeat, celery, green onion, and tomato. In a separate bowl, whisk together the olive oil, vinegar, basil, salt, and pepper. Pour over the watercress mixture, and toss to coat evenly. Serve immediately.
Per Serving: 170 calories; 13.8 g fat; 8.5 g carbohydrates; 4 g protein; 8 mg cholesterol; 369 mg sodium. Full nutrition
ReviewsRead all reviews 6
Very light and tasty. I didn't change anything. Just added lime slices.
I thought I had imitation crabmeat in the freezer, but it turns out I had run out, so I substituted some Japanese fish cake sliced thin and halved. I also eyeballed the ingredient amounts rathe...
Husband didn't care for it very much. I didn't mind it, but it might have been because I added a variety of greenage.
This was a fast, tasty, healthy lunch. I made it with canned chicken of the sea pink salmon and it tasted very good and refreshing. I will make this again.
This salad is great for a light dinner on a summer night. The only thing I added was red pepper flakes to give it a little "kick". I would defiently make it again.