This was an impromptu dish I made up as part of dinner and to clean out the fridge before leaving town. I hate waste and even more do I hate coming home after to a fridge full of rot. Waste is not sexy. This salad is. Imagine going on low-expectation e-date where the two of you wind up doing it in the back seat of a car — translate that into a warm salad, and that’s what this was — that kind of happy thrill, with a bold blush of beet, crunch of watermelon radish and Brazil nuts, creamy avocado, the lift of seasonal greens and the satiety of whole grains. It’s a salad born for adaptation — use whatever whole grains and greens and nuts you love. Bright to the eye, bright in the mouth with the most amazing array of textures and flavors, sweet, savory, tangy, creamy, crunchy, chewy, — held together barely dressed with a lemon, mustard and dill. For biggest flavor and texture reward, serve at room temperature, rather than icy cold from the fridge. The whole grains make it sturdy and enduring.