skipme

Refreshing, peppery and hearty - this salad is a meal unto itself! The combination of citrus and spicy flavors leave your mouth desirous of more, while the healthy vegetables, packed with fiber (12 whole grams - almost half a daily dose), fill your appetite.
This delicious and nutritious meal originates from Gabrielle Hamilton, Chef and owner of Prune, a small, captivating New York City restaurant, serving wholesome, natural foods. It's flavor, heartiness and ease of preparation caught the attention of SELF Magazine, and epicurious.com. Slightly altered here, this version will satisfy as a complete cleansing meal, or add beautifully as an opening course to a balanced series of dishes.
Ingredients
arugula3 cups
cut into small pieces
whole parsley leaves2 cups
diced celery (or heart of fennel)2 cups
1/2 cup chopped red onion
cherry tomatoes3 cups
halved
1/2 cup sliced radishes
avocado1 large
peeled and cubed
drained capers (optional)5 Tbs
fresh lemon juice2 Tbs
fresh orange juice2 Tbs
fresh lime juice2 Tbs
extra-virgin olive oil2 tsp
minced mint leaves2 Tbs
honey (or maple syrup)1 Tbs
heated slightly if needed to thin for ease in mixing
fresh string beans6 oz.
trimmed and steamed

cookware

1 large chilled salad bowl for greens
1 small bowl for dressing preparation
1
Chill a large salad bowl 30-60 minutes before preparing salad.
2
SALAD: Combine arugula, parsley, celery, onion, tomatoes, radishes, beans, avocado and capers in the large chilled bowl.
3
DRESSING: In small bowl, whisk together lemon, orange and lime juices, honey (or maple syrup), and oil. Stir in mint. Salt and pepper to taste. Toss with salad greens.
Notes

This version of Gabrielle Hamilton's "Chopped Vegetable Salad" is almost double that of the original, uses arugula instead of watercress, and honey instead of sugar. The quantity of avocado is slightly greater than what would be double the original (which called for 1/2 of a small avocado) in order to balance the increase in spiciness produced by doubling the salad green ingredients, and to add more healthy fat. The capers are slightly less than double (3 Tbs in original) to prevent an overabundance of saltiness. The addition of salmon or tuna would increase protein in this dish for those seeking a more balanced meal. Chilling the salad bowl in advance is optional (not part of the original recipe) but adds to the freshness and crispness of the ingredients.

Allergens: none
Diet Direction: Cleansing

Source

http://www.epicurious.com/recipes/food/chopped-vegetable-salad-230178; SELF Magazine, April 2001; originating with Gabrielle Hamilton, Chef and owner of Prune, Restaurant, New York City, N.Y.

Nutritional Info

Per serving: 203 calories, 7 g fat (1 g saturated fat), 30 g carbohydrates, 12 g fiber

[nutritional analysis from SELF Magazine]