This chopped salad is crunchy and refreshing. The light dressing is spiked with lime, honey and mint. Diced avocado or chickpeas would be scrumptious in it too.
What makes these kinds of salads so easy and appealing is that there’s no salad spinner involved. All that’s needed is a bit of chopping, some squeezes of lime and a drizzle of olive oil. A few tosses with a spoon to combine and you're all set.
Chopped Salad Recipe
Some notes
The best cucumbers for this salad or Persian or diva. If you see them, grab them. If you can’t find them, use small cucumbers or seedless ones. If all you can find is regular cukes, that’s fine too.
I like using scallions instead of onions here because they’re less harsh. Swap the scallions for chopped chives or diced red onion if you prefer.
Ingredients
- 6 small seedless cucumbers, chopped into bite size pieces. If you can only find regular cucumbers, peel the skin and remove the seeds. You may need only 2-3 regular medium size cucumbers.
- 1 pint of cherry tomatoes, slice the tomatoes in half or quarters depending on their size
- 2-4 scallions, diced. I used small scallions. If you have large scallions you may only need to use 1-2.
- 1-2 limes, depending on their size. You need a couple of good squeezes of lime juice
- 3-4 tablespoons of olive oil
- A drizzle of honey or a pinch of sugar to balance the acid in the lime juice
- Salt and fresh cracked pepper to taste
- A few chopped fresh mint leaves or a pinch or two of dried mint (optional but so good)
Instructions
Put the vegetables in a large bowl. Add the olive oil, salt, pepper, lime juice and honey to a separate small bowl and whisk to combine. Taste, adjust the both the lime juice and the honey, adding more if needed. You don’t want to make the dressing overly sweet by adding too much honey. There should be a nice balance of citrus and sweet. Stir the dressing into the vegetables. Toss to combine. Adjust the salt and pepper and add the mint (if using) and serve.
Bon Appetit!
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