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.
Enjoy the bounty of the Minnesota growing season and support a local family farm.
Be the first to find out about in-season fruits and veggies, flash sales, and ways to eat fresh and shop local!
Our new Weekly Farm Feature email lets you know what’s fresh at Untiedt’s Garden Centers and Vegetable Stands each week.