Recipe for Lena salad

Aram Boghosian for The Boston Globe

Serves 8

Named for Nautical Thanksgiving hostess Lena Cobb Adams (as “Cobb” was already taken in salad nomenclature), this colorful, multi-textured vegetarian dish has become a beloved staple of the Nauty-T table ever since Avery Appleton concocted it on the fly years ago in her Cambridge apartment. While best served fresh, it’s especially good alongside the next morning’s breakfast scramble.

3 red or orange bell peppers, or a mixture
Olive oil (for sprinkling)
Salt and black pepper, to taste
1 cup seasoned rice vinegar
1 tablespoon sugar
2 English cucumbers, halved, seeded, and sliced on the diagonal
2 red onions, thickly sliced
2 ripe avocados, halved, seeded, and cut into ¾-inch chunks
¼ cup olive oil
Handful fresh parsley sprigs (for garnish)

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1. Set the oven at 450 degrees.

2. Rub the peppers with olive oil and salt. Set them on a rimmed baking sheet. Roast, turning them several times, for 25 minutes, or until the peppers collapse. Transfer to a bowl; cover with plastic wrap and set aside to cool.

3. Core the peppers, seed them, and cut into 1-inch pieces.

4. In a bowl, combine the vinegar, sugar, and a large pinch of salt. Stir well. Add the cucumbers and onions and toss thoroughly. Cover and set aside for 1 hour, tossing every 15 minutes.

5. Drain the cucumber mixture. Gently stir in the roasted peppers, avocados, olive oil, and black pepper. Taste for seasoning and add more salt, if you like. Adapted from Avery Appleton