I always see mouth watering dishes on the internet. But when I expand to look at the recipes, the thought of making them feels overwhelming and I usually end up putting the pages in my “favorites tab,” thinking I will revisit when I have more time.
So when I see a really easy recipe that also looks delicious, I get super excited. If its healthy too, I’m thrilled!
I found this salad on SkinnyTaste.com and made some ingredient additions. It’s funny, I was making the recipe as stated on the site, but when I realized it wouldn’t feed the number of people I needed, I decided to add whatever was in my fridge. The result was this salad- the tastiest and easiest salad I’ve made in years. I’ve never received so many compliments on anything I’ve made! Doesn’t life work this way sometimes?
The ingredients I added were Persian cucumbers, cherry tomatoes, kale, and chick peas.
I also changed the proportion of apple cider to vinegar by adding tablespoons instead of teaspoons from the recipe. I did this to soften the olive oil taste. While I like the flavoring of olive oil, I don’t like to taste it. Less olive oil is also lighter on calories.
A few words about my ingredients:
- Cucumbers: I opt for Persian cucumbers over regular because they don’t have a wax coating and are tastier. I love the crunch. An added bonus is that I don’t have to peel them, because the skin is where all the nutrients are anyway!
- Red pepper: I learned a good trick to cut red bell peppers. You cut the top and bottom off, then cut the core out in a wheel-like fashion. This leaves no mess of seeds and you shave off the untasty white parts in one swoop!
- Chick peas: These have so much protein and great texture. They make the salad more filling and satisfying.
- Salt: I use kosher salt when I cook because it is easier to handle, milder, and has less sodium than table salt. I use sea salt for finishing my food since it has a stronger taste.
- Grape tomatoes: My favorite are cherubs. They are sweet and balance out the sour and salty flavor of the salad.
- Onion: There are a few fancy ways to chop an onion but this is a good way to cut if you want big slices and don’t want to tear up or make a mess.
- And a word about my knife! My sister-in-law told me about Kyocera knives. This knife is made of ceramic and cuts beautifully. I never thought I would ever get excited about a knife, but if you invest in a good one, you will understand.
- 1/2 small (about 5 cups) head white cabbage, cored and shredded
- 1/2 red bell pepper, seeded and sliced thin
- 1/4 small red onion, sliced thin
- 4 Persian cucumbers
- 2 cups of Kale
- 1 can of chick peas
- 1 cup of grape tomatoes
- 2 tbsp extra virgin olive oil
- 5 tbsp apple cider vinegar
- 1/4 tsp kosher salt
- fresh black pepper, to taste
- shaved parmesan cheese to finish (optional)
The best part about this salad is the dressing. So simple, but I love how the tangy flavor compliments the ingredients.
Do you think you will make this salad? Let me know what you think!
Flavor Your Life with an Ounce of Salt. A lifestyle blog by Jen Oliak.