tastiest, easiest salad

The Tastiest, Easiest Salad I’ve Made in Years: By Jen Oliak

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?

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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:

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  • 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!

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  • 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.

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  • 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.

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  • Grape tomatoes: My favorite are cherubs. They are sweet and balance out the sour and salty flavor of the salad.

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  • 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.

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 So there you have it. A beautiful, EASY salad you can make in about 10 minutes (shorter if you buy pre-cut cabbage and kale).
  • 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.