A few days ago, I received a box of Smart Soup. There were five different flavors and today I tried the Vietnamese Carrot Lemongrass Soup. It’s remarkable that this low-sodium, vegan frozen soup could be this flavorful and satisfying. I enjoyed it even more than the Santa Fe Corn Chowder from the other day, which was also quite delicious. I’m definitely going to stock more Smart Soup in my freezer.
The soup complemented perfectly the salad that I made today. Soup and salad made a perfect meal for a warm day like today.
Watercress Salad with Sesame-Garlic Dressing
Ingredients for Dressing:
Juice from 1 large lime
1 tablespoon fish sauce (if you don’t have fish sauce you can use soy sauce)
1 tablespoon brown sugar or xylitol
2 teaspoon 100% pure sesame oil
1 teaspoon finely minced garlic
1 minced jalapeno pepper
Ingredients for Salad:
1 1/2 cup trimmed watercress or arugula
1 1/2 cup torn butter lettuce
3 to 4 radishes, thinly sliced
1 avocado, sliced
4 boiled eggs
1/4 cup finely chopped green onion
1/4 cup cilantro
1 teaspoon toasted sesame seeds
To make hard-boiled eggs, place in a small saucepan and cover with enough water to submerge the eggs. Bring to boil and turn off the stove and let sit on the stove for 10 minutes before rinsing in cold water. Cut into quarters.
To make the dressing, mix all the ingredients in a bowl.
To make the salad, mix the lettuce, watercress, radishes, green onion and cilantro in a salad bowl. Separate equally into 4 dishes. Top each place with 1 egg, 1/4 avocado. Pour the dressing over the salad and sprinkle with sesame seeds.