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