Monday Munchies: Spring Chopped Salad With Lime-Mint Vinaigrette

For this vegetarian dish, take advantage of fresh, in-season vegetables like avocado and green beans, while radishes, mint, and fennel add pep. With the hard-boiled eggs, this salad offers plenty of filling protein to be a main course, though if you’re looking for an even heartier entree, I recommend adding half a can of tuna. The second time I made it, I reserved the avocados until after tossing and fanned them out on top of each salad, which looks much prettier.

Spring Chopped Salad With Lime-Mint Vinaigrette
Quick Simple Food


1 1/2 cups thinly sliced fennel or celery heart
2 firm-ripe Haas avocados, peeled and cut into 1/2-inch dice
2 large hard-boiled eggs, chopped
4 scallions (white and green parts), chopped
3/4 cup thinly sliced radishes
1 cup small (French) string beans (haricots verts), steamed tender and halved
4 cups watercress, tough stems removed
1 1/2 cups flat-leaf parsley, long stems removed
2 tablespoons fresh lime juice (from about 2 limes)
4 tablespoons extra-virgin olive oil
2 tablespoons thinly slivered fresh mint leaves
Salt and freshly ground pepper


  1. In a large bowl, combine the fennel, avocados, eggs, scallions, radishes, string beans, watercress, and parsley.
  2. Whisk together the lime juice, oil, and mint, and add salt and pepper to taste. Toss with the salad ingredients.

Serves 4.

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