I am puplishing a cookbook and need your favorite recipe for Appetizers, Soups, Salads & Dressing & Casserole?!

I am puplishing a cookbook and need your favorite recipe for Appetizers, Soups, Salads & Dressing & Casserole?

If you want to please give your name and where you are from this will be published with your recipe. Anonomys is ok also.
Tell me where the recipe came from ...proceeds are for Charity!
Thanks!!

Fennel, Avocado, and Mint Salad with Pistachio-Caper Dressing


TIME/SERVINGS
Total Time: 1 hr 30 minsc
Active Time: 15 mins
Makes: 8 servings
INGREDIENTS
?3/4 cup sun-dried tomatoes
?1/4 cup plus 1 tablespoon lemon juice (from about 1 1/2 lemons)
?Zest of 1 lemon, finely grated
?1 teaspoon kosher salt
?Heaping 1/4 teaspoon freshly ground black pepper
?1/4 cup drained capers in brine, minced
?1/2 cup pistachio oil, or other nutty oil such as pumpkin seed
?1/2 cup extra-virgin olive oil
?1/2 cup minced red onion (about 1/2 small onion)
?1 medium fennel bulb, halved lengthwise, cored, and very thinly sliced (about 1 1/2 cups)
?3 medium ripe Hass avocados
?1/4 cup fresh mint leaves, finely chopped
?1/4 cup fresh Italian parsley leaves, finely chopped

INSTRUCTIONS
1.Place sun-dried tomatoes in a small bowl. Bring a small pot of water to a boil and pour water over tomatoes so that they are completely submerged. Allow to soak for 1 hour, then drain and slice into 1/8-inch-thick strips.
2.To make the pistachio-caper vinaigrette, combine lemon juice, lemon zest, salt, pepper, and capers in a small bowl. Slowly add pistachio oil and olive oil, pouring them in a thin stream while whisking constantly to emulsify them. Stir in onion.
3.Combine sliced fennel and sun-dried tomato slices in a mixing bowl, and toss with pistachio-caper vinaigrette.
4.Halve avocados lengthwise and remove the pits. Peel each half and place it cut side down on the cutting board. Slice avocados into very thin, lengthwise strips.
5.If you’re pressed for time, you can toss all the ingredients together and serve in a salad bowl. For a prettier presentation, layer the avocado slices in a medium bowl, followed by a layer of the fennel salad mixture, and finally some of the fresh herbs. Repeat until all ingredients are stacked in the bowl, ending with a layer of fennel and herbs, about 4 layers of each ingredient total.
6.Let salad sit for half an hour at room temperature to allow the flavors to combine, then scoop onto plates.