When it comes to things like fashion*, I’ve never been accused of being too colorful. As a born and raised New Yorker, my idea of wearing a rainbow consists of black, dark gray, heather gray, and maybe, if I’m feeling particularly spring-like, medium gray.
(*One exception: hair color. I’ve pretty much done them all, including green, blue, pink and many, many iterations of reds, blondes and blacks).
Somehow though, nothing makes me happier than a big, bold, colorful salad. It’s so satisfying to see nature’s bounty, all tossed together in a pleasingly chaotic array of hues.
While it’s still kind of slim-pickings at the a farmer’s market, we did manage to find some lovely red and yellow cherry tomatoes. Combined with avocado, hard boiled eggs, and best of all, Quick-Pickled Red Onions and Sweet & Sour Pickled Radishes, this salad is as pretty as it is delicious.
The nice thing is, if you’ve gone to the (minimal) trouble of making the pickles, you can use some of the seasoned vinegar to make a delicious, simple vinaigrette.
Nerd Tips:
- Don’t over-cook the eggs! That will prevent the gross sulphur green ring around the yolk.
- If you use bacon, you can also make a warm bacon-vinaigrette. Yum.
- Want more protein? Add beans (I love cannellini beans best)
- Like lots of crunch? Add 2 tablespoons toasted walnuts (or pecans, hazelnuts or even peanuts).