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Picture of Watercress Salad with Snapper and Kimchi
mediterranean korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 213 kcal 11 %
  • Fat 4 g 6 %
  • Saturated 1 g 3 %
  • Carbs 18 g 6 %
  • Fiber 5 g 20 %
  • Protein 28 g 57 %
  • Cholesterol 37 mg 12 %
  • Sodium 1407 mg 59 %
  • Calcium 191 mg 19 %
  • Magnesium 84 mg 20 %
  • Potassium 1167 mg 25 %
  • Iron 3 mg 15 %
  • Zinc 2 mg 15 %
  • Phosphorus 349 mg 50 %
  • Vitamin A 834 µg 93 %
  • Vitamin C 38 mg 43 %
  • Thiamin (B1) 0 mg 20 %
  • Riboflavin (B2) 0 mg 21 %
  • Niacin (B3) 2 mg 11 %
  • Vitamin B6 1 mg 56 %
  • Folate equivalent (total) 109 µg 27 %
  • Vitamin B12 3 µg 125 %
  • Vitamin D 10 µg 67 %
  • Vitamin E 2 mg 15 %
  • Vitamin K 300 µg 250 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Watercress Salad with Snapper and Kimchi

Ingredients

  • 2 cups watercress
  • 2 cups butter lettuce
  • ½ cup shaved carrots
  • 2 tablespoons Kimchi Miso Dressing (click here for recipe)
  • 3-4 ounces leftover snapper from Snapper in Packets with Squash, Date, and Lemon Compote (click here for recipe)

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