Celebrate the bounty of the season with a crisp and hearty farmers market salad. Whether you are looking for a cholesterol-friendly lunch or a vibrant side dish, this recipe delivers a perfect balance of fiber and healthy fats.
If you love fresh flavors, be sure to explore more of our fresh and healthy salad recipes for endless inspiration. From leafy greens to hearty grain bowls, we have plenty of heart-smart options to keep your meals exciting.
This recipe fits perfectly into a heart-smart diet by combining lean protein from eggs with a variety of fiber-rich vegetables like green beans and fennel. The vinaigrette uses pine nuts and olive oil to provide monounsaturated fats, which are excellent for supporting healthy cholesterol levels without sacrificing flavor.
Yes, this salad is crafted with heart health in mind. It prioritizes fiber from vegetables and unsaturated fats from olive oil and pine nuts, which can be part of a diet to manage cholesterol.
Absolutely. You can boil the eggs and potatoes and blanch the beans a day in advance. Store them in the fridge and assemble the fresh greens and dressing right before serving.
The best vegetables are whatever is in season! Look for firm, brightly colored produce. In spring, grab radishes and asparagus; in summer, look for tomatoes and peppers; in fall, opt for squash or sweet potatoes.
Once cooked, potatoes generally hold their color well. If you add raw apples or pears as a variation, toss them in a little lemon juice immediately after slicing.
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Recipe yields 4 servings
Make dressing: In a saucepan over medium heat, add 2 tablespoons of olive oil and pine nuts and cook about 1 minute, stirring thoroughly. Add garlic and cook until translucent, about 30 seconds, continually stirring. Stir in parsley, anchovies and black pepper, and cook 1 minute. Transfer mixture to a blender and add remaining olive oil and lemon juice; blend until smooth. (Note that only 1/4 cup dressing is needed for this recipe. Remaining dressing can be stored, refrigerated, up to 1 week. Reheat in a small saucepan until warm before serving.)
Parboil potatoes: Place potatoes in a medium saucepan. Add a pinch of salt and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer until tender, about 10 minutes. Drain potatoes and set aside to cool. On a cutting board, slice potatoes in thin, crosswise slices; set aside.
Blanch green beans: In another saucepan, add water and a pinch of salt; bring to a boil over high heat. Add green beans and cook 3 minutes, until beans are tender-crisp. Remove beans with a slotted spoon and transfer to a bowl of ice water for 5 minutes; set aside.
Assemble salad: In a large bowl add watercress, cherry tomatoes, green beans, potatoes, fennel, radishes and ΒΌ cup of dressing. Toss gently. On a large platter, arrange egg wedges around outer rim of platter. Stack salad mixture in center of platter. Arrange a few sprigs of watercress on top and serve.
For Green Beans: In the spring, swap these for fresh asparagus spears. In the fall, try roasted Brussels sprouts.
For Red Potatoes: Baby Yukon Gold potatoes or cubed sweet potatoes work well, especially for an autumn variation.
For Arugula/Watercress: Spinach or mixed baby greens are milder alternatives if you prefer less peppery bite.
For Anchovy Fillets: You can use a teaspoon of capers or a splash of Worcestershire sauce (check labels for gluten if needed) for that umami depth.
For Pine Nuts: Slivered almonds or sunflower seeds are budget-friendly alternatives that still offer crunch.