Mix together the peas, celery, asparagus and water chestnuts in a medium sized bowl.
In a smaller bowl, whisk together the sesame and canola oils and vinegar and pour over the vegetables. Season lightly with salt and pepper. Toss to combine.
Place the salad over the lettuce leaves and sprinkle with optional cilantro or parsley.
Recipe Notes
Fresh water chestnuts are hard to find. If you do find them, then peel and slice. It's easy just to use the canned sliced ones for this salad. If those are unattainable near you, use sliced jicama or even cucumber for the water chestnuts.Serving size: ½ recipeClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Crunchy Green Asian Salad
Amount Per Serving
Calories 163Calories from Fat 85
% Daily Value*
Fat 9.4g14%
Carbohydrates 14g5%
Fiber 5.9g24%
Protein 5.3g11%
* Percent Daily Values are based on a 2000 calorie diet.