Spring Chopped Salad
I'm sure that despite your best intentions, you've had evenings like this: You're hungry. It's time to cook dinner. Maybe you've got burgers or chicken on the grill, and you reach into the fridge for salad fixings to find... you're out of lettuce. And tomatoes. And red bell peppers. What you've got is a bunch of green stuff that, at first glance, doesn't look like it goes together. But time is ticking. Your stomach is complaining. You soldier on. And you accidentally invent a salad that tastes so good, you make it again. On purpose.
- 1 large seedless cucumber, diced
- 2 cups sugar snap peas, chopped
- 4 large scallions, white and green, thinly sliced
- 1 cup fresh parsley leaves, minced (about ¼ cup)
- 2 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- salt and ground black pepper, to taste
- Place the cucumbers, snap peas, scallions, and parsley in a large mixing bowl. Add the oil and lemon juice, then sprinkle with salt and pepper.
- Toss with two wooden spoons for about 2 minutes until the vegetables are coated. Taste and adjust seasonings.
You Know What You Could Do With That? Make it Asian-ish! Sub cilantro for the parsley; replace the olive oil with 1 1/2 tablespoons olive oil and 1/2 tablespoon toasted sesame oil and sub rice vinegar for lemon juice. Make it Greek-ish! Add 1 teaspoon dried oregano leaves. Zing! Replace the olive oil and lemon juice with Zingy Ginger Dressing (p. 72 of Well Fed 2) This recipe is from Well Fed 2: More Paleo Recipes for People Who Love to Eat by Melissa Joulwan p. 208.
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