If I've ever felt that I could define myself with a salad, this is the one. First and foremost, the color: bright pink, a range of shades of green, and the tiniest pops of mustardy-brown beads. Then there's the texture and flavor: crunchy and spicy balanced with smooth, creamy avocado, all in one bite. Hearty enough to stand up to a creamy dressing with a little bite. This recipe is perfectly seasonal; the first of spring's hottest days are among us, the markets are filled to the brim with radishes and greens, yet you can still find a couple of last season's apples. It's a salad worthy of serving at a dinner party, or bringing to a picnic in the park, or with you to work every single day for a week straight.

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