The herbs at our CSA are busting out in pretty green leaves all over the place. I wander the rows of the herb garden like...Read More
Spring Chopped Salad
I know it’s summer, but all of the ingredients needed to make the Spring Chopped Salad from Well Fed 2 were in abundance last week when we visited Sunrise Farm for our CSA pickup. So I thought I’d share this recipe, just in case you’re also up to your ears in cucumbers and snap peas where you live.
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.
Spring Chopped Salad from Well Fed 2
Serves 4 | Prep 15 minutes | Whole30 compliant
1 large seedless cucumber, diced
2 cups snap peas, chopped
4 large scallions, white and green, thinly sliced
1 cup fresh parsley leaves, minced (about 1⁄4 cup)
2 tablespoons extra-virgin olive oil
2 tablespoons 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 How You Could Do That?
Make it Asian-ish! Sub cilantro for the parsley; replace the olive oil with 1 1/2 tablespoons olive oil + 1⁄2 tablespoon toasted sesame oil and sub rice vinegar for the lemon juice.
Make it Greek-ish! Add 1 teaspoon dried oregano leaves.