Health Conditions Diabetes-Friendly Diabetes-Friendly Vegetarian Diabetes-Friendly Low-Carb Vegetarian Mixed Vegetable Salad with Lime Dressing 5.0 (3) 1 Review Using potatoes and green beans gives this gorgeous and healthy vegetable salad a Niçoise salad feel, but you can use whatever suits your fancy. By Rick Bayless Updated on November 8, 2024 Reviewed by Dietitian Christa Brown, M.S., RDN, LD Reviewed by Dietitian Christa Brown, M.S., RDN, LD Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Cook Time: 15 mins Active Time: 15 mins Total Time: 30 mins Servings: 6 Yield: 9 cups Nutrition Profile: Nut-Free Soy-Free Vegetarian Gluten-Free Jump to Nutrition Facts Jump to recipe Nutrition Notes Potatoes are a good source of vitamin C and potassium. They also provide fiber and plant protein. As a starchy vegetable, potatoes contain resistant starch, which acts as a prebiotic, providing food for your beneficial gut bacteria. Watercress is a green leafy vegetable—an excellent source of vitamin K and a good source of vitamin C. It also has a range of other nutrients, including vitamin A, B vitamins and manganese. The antioxidants in watercress are known to support healthy vision and together with the other nutrients, supports heart and bone health, and may help reduce cancer risk. Cook Mode (Keep screen awake) Ingredients ¼ cup neutral oil, such as canola or avocado ¼ cup extra-virgin olive oil 3 tablespoons lime juice 1 ½ tablespoons finely chopped fresh cilantro ½ teaspoon salt ½ teaspoon ground pepper 2 cups mixed vegetables (steamed: sliced small red potatoes, carrots or beets, green beans, peas; raw: sliced radishes, cucumbers or tomatoes) 6 leaves romaine or leaf lettuce 1 small bunch watercress, large stems removed 1 hard-boiled large egg, sliced 1 thick slice red onion, broken into rings Crumbled Mexican queso fresco, feta or farmer cheese for garnish Directions Whisk canola and olive oils, lime juice, cilantro, salt and pepper in a medium bowl until thoroughly blended. Add mixed vegetables and toss to coat. Line a large serving platter with lettuce. Scoop the dressed vegetables onto the platter. Surround with watercress and top with egg, onion and cheese, if desired. Equipment Large serving platter Frequently Asked Questions Is this salad vegetarian friendly? Yes, as long as you eat dairy and eggs, this salad is suitable for vegetarians. What are the best vegetables for this salad? We use a variety of mixed vegetables in this salad. For steamed vegetables, you can use small red potatoes, carrots, beets, green beans or peas. For raw vegetables, you can use sliced radishes, cucumbers or tomatoes. Feel free to use your choice of mixed vegetables that aren't on the ingredient list. If you steam any of the vegetables, don't overcook them. Overcooked vegetables will fall apart when you toss them with the dressing. I don't have watercress. Is there a substitute? Watercress is an aquatic green leafy vegetable belonging to the mustard family, related to vegetables like cabbage, kale and Brussels sprouts. It has a slightly bitter, peppery flavor. If you can't find watercress, you can substitute it with arugula, baby kale or radish sprouts, which have similar flavors. Can I make this recipe ahead? Yes, feel free to make the lime dressing and the hard-boiled egg ahead of time. Both will last about a week in the refrigerator when stored correctly in an airtight container. If you have leftover dressing (why not make a double batch while you’re at it), it’s a great flavor boost for chicken, fish tacos, rice and grain bowls. And we suggest whipping up a batch of hard-boiled eggs at once for easy, nutritious snacking and meals for the rest of the week. You can use hard-boiled eggs in many ways: egg salad sandwiches, grating over scrambled eggs, adding to avocado toast, and more. How do I steam vegetables? For the steamed vegetables, make sure to prepare them in advance. Steaming can be done in a large pot fitted with a steamer basket. Steamer baskets come in a variety of sizes and materials. You can choose from stainless steel, ceramic, bamboo or silicone. Just make sure the pot is slightly larger in diameter than the basket so that you can easily remove the basket after steaming. Steam the potatoes until tender, and the carrots, beets, green beans or peas until tender-crisp. If you don't have a steamer basket, try using a heat-safe colander or foil. Originally appeared: EatingWell Magazine, June 2019 Save Rate Print Nutrition Facts (per serving) 214 Calories 20g Fat 8g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 1 1/2 cups Calories 214 % Daily Value * Total Carbohydrate 8g 3% Dietary Fiber 2g 7% Total Sugars 2g Protein 3g 5% Total Fat 20g 25% Saturated Fat 2g 12% Cholesterol 31mg 10% Vitamin A 4106IU 82% Vitamin C 12mg 13% Folate 73mcg 18% Sodium 217mg 9% Calcium 40mg 3% Iron 1mg 5% Magnesium 19mg 5% Potassium 304mg 6% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S., Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines Linda Frahm, Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines and Jan Valdez Jan Valdez Jan Valdez has years of experience working in test kitchens, primarily in research and development and product development. Her experience in the Good Housekeeping test kitchen in New York City launched a career in professional test kitchens. EatingWell's Editorial Guidelines