Greetings! I'm calling this a No Recipe Salad because there are literally three steps: rinse, chop, toss. Super forgiving if you don't have a particular ingredient. This salad is a fridge staple that I keep at all times especially during the hot summer months. I eat this in one of three ways:
- As a side salad. If I already have a main course and I'm needing to add in some extra veggies, I will help myself to a few scoops!
- Toss in some grains. If needing something heartier, I love mixing in some quinoa, brown rice, bulgur, or some other whole grain.
- Toss in some chickpeas. If needing some extra protein, adding in chickpeas would be great! Sometimes I do straight out of the can (rinsed!!!) and sometimes I take the extra step of roasting my chickpeaks.
Ingredients
Roughly 4 servings, but eat however much you feel is right :)
- 1/4 red onion, finely diced
- 1 bell pepper, diced
- 2 mini cucumbers (or 1 regular cucumber), diced
- 2 tomatoes (or 2 handfuls of grape tomatoes), diced
- 1/3 cup parsley, finely chopped
- 4-5 mint leaves, finely chopped (optional)
- 1 tsp capers, finely chopped (optional)
- Lemon juice (like... 2-3 good squeezes?)
- 1 tbs extra virgin olive oil
- Salt & pepper
Directions
- Wash your veggies!!!
- Chop.
- Toss in container with the lemon juice, olive oil, and salt & pepper to taste.
This particular salad batch was extra special because I got to use this giant cucumber from my mom's garden (aka mama tater)! It could just be in my brain, but I thought this cucumber was sweeter than the ones I get from the grocery store hehe.
Kitchen Tip: I always keep a plate or bowl to put my scraps in while chopping! Saves me the stress of opening the compost box over and over again.
That's it! Nothing revolutionary, but still special. Take care and thank you for reading!
1 comment
Sounds refreshing. I’m going to try this.