Summer Salad

Summer Salad

  • Prep: 10 min
  • Cook Time: 2 min
  • Total: 12 min
  • Serving: 4

My favorite and oft-made salad combines rich mixed greens, crisp jicama, juicy tomatoes, ripe avocado, toothsome yellow beans, and crunchy pistachios. This tasty salad serves as a light summer supper with a cool glass of wine on overly warm evenings.


  • 8 cups mesclun or mixed salad greens
  • 1 cup chopped, peeled jicama
  • 3 medium roma tomatoes, diced (about ¾ cup)
  • 1/2 medium avocado, chopped (about ¾ cup)
  • 1/2 pound yellow wax beans, ends trimmed* (about 2 cups)
  • 1/2 cup chopped pistachios
  • Black pepper to taste
  • Pinch salt


  1. Blanch yellow beans for 2 minutes in a pot of salted boiling water or microwave in a microwave-safe container for 2 minutes on HIGH.
  2. Remove from heat and immediately submerge into a bowl of ice water to halt cooking and to cool down.
  3. Snap or cut beans in half.
  4. Toss all ingredients in a large bowl and serve.
  5. If making ahead, add pistachios right before serving.


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