Recipe slightly adapted from a NY Times recipe for Salmon and Couscous Salad With Cucumber-Feta Dressing. The addition of avocado is completely unnecessary given the amount of fat already in this dish, I just love avocado.
This is my absolute favorite spring salad. The asparagus rules, but the avocado is really the star of the show.
The grapefruit fennel combo is so lovely, especially with the saltiness of feta, but the feta can be omitted for those who prefer no dairy.
A hearty salad with a perfect blend of autumn flavors. Spicy arugula, earthy lentils and beans, sweet apples, salty feta, nutty pecans, and a red onion bite, highlighted by a tangy apple cider vinaigrette. This is an absolute favorite.
Such a vibrant salad, both in flavor and color.
I felt like having a hearty, warm salad that encompassed all of these harvest veggie flavors, so this is what I came up with and it was exactly what my mouth was craving.
This is pretty much my favorite salad; it has so many of my favorite food items… arugula, grapefruit, avocado, bacon, shallots, pecans, gorgonzola cheese, etc.
Beautiful summer entree with fresh flavors.
A bite of this dish sports that earthy flavor of the cooked radish (somewhat akin to a roasted Brussels sprout), the saltiness of the bacon, the sweetness of the orange juice, the slight bitterness of the radish greens, and it makes mouths happy.
Colorful and flavorful – it does a great job of balancing the sweet tomatoes with salty Parmesan cheese.