The other day I decided to crack open some of my neglected cookbooks to try a new recipe. I found this delicious warm-weather salad in Quick Simple Food by Susie Quick, a former food editor at Health and Real Simple. Not surprisingly, this recipe is both healthy and simple, but also deliciously complex in terms of flavor. 1 1/2 cups thinly sliced fennel or celery heart Serves 4.
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. Get the recipe now.
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 1/2 cups thinly sliced fennel or celery heart