Monday Munchies: Spring Chopped Salad With Lime-Mint VinaigretteFor 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
Ingredients 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 Directions
- 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.