Aside from the endive, cilantro, radishes, and feta, the list of ingredients below is a rough sketch. I’ve been known to substitute fennel for radicchio, and occasionally I add a few nuggets of Parmigiano Reggiano, some meaty flakes of smoked trout, or even just a few canned chickpeas, drained, rinsed, and dried. The key, in any case, is the quality of the ingredients. For salads like this one, I like a Hass avocado that’s on the firm side of ripe: not hard, but solid, with just a hint of give—the potential for softness, you could say. I buy my endive on the small-to-medium size—no larger than 3 ounces each—with no bruises, brown spots, or other blemishes, and I look for tight, compact heads of radicchio, each about the size of a large man’s fist, with smooth, shiny leaves. I serve this salad on its own, as the center of the meal, with a hunk of crusty bread or a few roasted sweet potato “fries” on the side.

This recipe is packed with brain boosters.

Per serving: 117 calories, 2g protein, 6.4g fat (0.5g saturated), 3g fiber, 13.6g carbohydrates, 67mg sodium.