Chopped Vegetable Salad

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Self Magazine

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Ingredients

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

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 tablespoons drained capers

1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

1 tablespoon fresh lime juice

1 teaspoon sugar

1 teaspoon extra-virgin olive oil

1 tablespoon minced mint leaves

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