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This is an attempt to recreate a recipe from my old job. It’s ridiculously good.

1 pint cherry or grape tomatoes, halved
2 stalks celery, small dice
1 jalapeno, minced
1/4 cup fresh parsley, rough chop
1/4 cup fresh cilantro, rough chop
1/4 cup fresh dill, rough chop
Juice of 2 large limes
3 Tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 3.75-oz cans sardines packed in water, drained

1. Combine all ingredients except for the sardines.
2. Spoon the salad into two shallow bowls and top each with sardine fillets.

Serves 2 as a light entree.

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6 servings of cooked couscous
1 pint cherry tomatoes, halved
1 small hothouse cucumber, deseeded and chopped
3 scallions, thinly sliced
1 small bunch parsley, roughly chopped
1 small bunch dill, roughly chopped
1 small bunch mint, roughly chopped (I didn’t have any on hand but think it would complete the dish)
juice and zest of 1 lemon
1/3 cup extra-virgin olive oil
kosher salt and pepper

1. Cook 6 servings of couscous (I used whole wheat) according to the package’s directions.
2. Combine the couscous with the rest of the ingredients.
3. Season with salt and pepper, to taste.

This paired wonderfully with baked salmon topped with cucumber yogurt sauce:

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It’s been a while since I’ve eaten something healthy for dinner. I blame you. Instead of sulking around, complaining that you continue to force me to indulge, I helped myself to a healthy dose of radicchio and herbs.

I used fresh tarragon, dill and parsley for greenery, and a vinaigrette of mustard, lemon juice, extra-virgin olive oil, and S & P. Though simple to prepare and minimal in ingredients, this salad is bold. For some, it may be “too herby” (you know who you are), for others the radicchio may be too bitter. But if you’re looking for a salad that is easy, healthy, and gutsy, this is it.

Plus, you’ll feel so good about yourself after eating it, you’ll wanna strut around in your underwear.