Chopped Vegetable Salad

Name: Chopped Vegetable Salad
Yield: Makes 2 servings
Ingredients: 1 1/2 cups watercress, tough stems removed, leaves cut into small pieces; 1 cup whole parsley leaves; 1 cup diced celery (or heart of fennel); 1/4 cup chopped red onion; 1 1/2 cups cherry tomatoes, halved; 1/4 cup sliced radishes; 3 oz string beans, trimmed and steamed; Half a small avocado, peeled and cubed; 3 tbsp drained capers; 1 tbsp fresh lemon juice; 1 tbsp fresh orange juice; 1 tbsp fresh lime juice; 1 tsp sugar; 1 tsp extra-virgin olive oil; 1 tbsp minced mint leaves

It's healthy, tasty and, yes, a full meal. This fiber-packed (12 whole grams — almost half your daily dose!), meal-sized salad comes from Gabrielle Hamilton, chef and owner of Prune, a tiny New York City restaurant that's wowing diners with natural, wholesome food that tastes delicious. Bonus for you home cooks: This dish is also quick to fix. Just chop, toss, then chow.

May 16, 2006

Recipe notes

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