Recipe: Spring Chopped Salad with Mint-Lime Vinaigrette

Adapted from “Quick Simple Food” by Susie Quick.  Most of these ingredients can be found at the market!


1 1/2 cups thinly sliced 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 asparagus, steamed tender and halved
4 cups spinach or arugula, 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, greens, and parsley.

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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