1 cup – Mayo

1/2 cup – Thinly sliced fresh basil leaves

2 Tsp. – Fresh lemon juice

1 Bunch – Watercress, Stems removed

1 Pound – Cooked green beans, cut into bite-sized pieces

1 Pound – Cherry tomatoes, cut in half


In a small bowl, whisk together the mayo, basil, and lemon juice. Set aside. In a large bowl, toss together the watercress, green beans, and tomatoes. Add just enough mayo to the vegetables for a light coating. Season with salt and pepper.

Note: Serve on top of crisp salad greens, and garnish with more fresh basil. Add one pound cooked, diced chicken for a chicken salad. Store leftover mayo in covered jar for sandwich spread.