2 servings

2 washed red cabbage leaves 

2 cups watercress

10 black olives

10 pieces of diced feta cheese

10 halved cherry tomatoes

1/8 finely sliced red onion 

1 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp sea salt

pepper to taste

1 tsp toasted sesame seeds

Place on serving plates a red cabbage leaf on each. Distribute the watercress and on top arrange the olives, feta cheese, cherry tomato and onion.

In a small bowl, prepare the dressing with the oil, vinegar, salt and pepper to taste. When serving, pour it over the salad and sprinkle with the toasted sesame seeds.

Per serving:

Cal: 153.3 P: 4.5 F: 13.4 Cb: 2.9