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.

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  • Roni says:

    I’m swimming in cucumbers! Will try this, thank you! I’m also going to try Roni’s Creamy Cucumbers…. how could I not?;-)

  • Bobbi Jo says:

    Just made this wonderful salad for a beach bar-b-que on Sunday and it was so fantastic I will be preparing it for our camp trip this weekend! We used seeded cucumbers because that was what was available at the farmers market – fantastic! Just got Well Fed 2 and love it!

  • Mielle says:

    I make this regularly..one of my favorite salads. Oh, and vow, just made my first batch of Sunshine Sauce…holy cow! It was scrumdilliumptious good…thanks for these great recipes!

  • Ann says:

    The best farmers Market (I have been to) is Norwich Farmers Market on Sat. Mornings – you should really check it out.

  • Joan Westaway says:

    It’s winter here in Brisbane AU, but the tasty chicken thighs are in the oven, potato and sweet potato parboiled (in chicken stock, adding to the flavour as I boil down the stock to keep for tomorrow) and will join them! Have cucumber, so will have this spring treat for greens! Parsley… need the umbrella as it is spitting!
    Day 18, second time round! And this morning I spotted an old friend of a sweater that had been hiding for 7 years… and it fits so flatteringly! Woohoo! Love Whole30!
    Thank you for your superfragillistic support Melissa!

  • good morning from berlin.

    nice colours, and i love your choice of Ingredients.


  • Seraphina says:

    Dear Mel,

    I wanted to say a huge thank-you. I admit (shamefully) that when I was planning to cook dinner for some friends, I thought this salad seemed rather simple. Then, I thought about how everything I had made from your books/site have turned out wonderful and decided this would be the same.

    It was.

    I ate about half of the whole salad. (I have no shame)

    Thank you for this wonderfully simple, veg heavy recipe! And your new cookbook <3