Ingredients
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4 eggs
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12 taco shells
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4 cloves garlic
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1/4 cup lemon juice
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1/2 cup parsley
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4 tbsp olive oil
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1 small fennel bulb
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1 apple
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1 (15.5 oz) can low-sodium white beans
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1 (15.5 oz) can low-sodium black beans
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1 (15.5 oz) can low-sodium red beans
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1/2 cup grated Parmesan cheese
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1 bunch watercress
Steps
1
Boil the eggs for 8 min. Cool under running water, then peel and cut into quarters. Meanwhile, warm the taco shells according to package directions.
2
In a food processor, whiz together garlic, lemon juice, parsley, 1 tbsp water and olive oil. Season with salt (in moderation) and pepper to taste. Set dressing aside.
3
Cut fennel bulb and apple into thin strips. Drain and rinse beans.
4
Toss beans, fennel and apple together with the dressing. Mix in the grated Parmesan and eggs. Season with salt (in moderation) and pepper. Serve the salad in taco shells garnished with watercress.
