Saturday, July 9, 2011

Summer salad

Mark Sisson's got his BAS (Big Ass Salad), which is awesome for those people who love greens, but I'm not  one of them; I'm just not a huge fan of greens. If they are there, I'll eat them, but that's about the size of it.

What to do when you think a BAS is a good strategy for getting in your veggies on a hot summer day? How much volume of non-leafy-greens can one eat? Not a lot. However, because of the crisp, crunchiness of the superior-to-greens-veggies, a BAS without them can be surprisingly small, and still feel big.

Another thing I love about salads of nothing but raw veggies is that they don't really need a dressing. If you want it, do it, but otherwise enjoy the flavor of the fresh juices, brought to the forefront by a little salt!

Summer salad

Note that you can use any combination and ratio of veggies in this salad and still have a winner, This is just what I had handy.

Serves 4


4 thin skinned cucumbers, like Persian, Armenian, or pickling cucumbers
1 cup cherry tomatoes or 1 cup chopped ripe tomatoes
1 cup chopped sweet peppers, like colorful bell peppers or something more exotic if you can find it
juice of 1/2 of a lime
salt to taste
2 tbsp olive oil (optional)


Chop all the vegetables, and sprinkle with salt. The salt will help to break the cell structure of the veggies, releasing the juices. Stir in the lime juice and olive oil (if using).

If you can wait, allow it to sit at room temperature for a while before eating.


1 comment:

  1. this sounds great! can't wait to try it...I made your Bulgaria roasted eggplant and tomato salad last night and it was a super-hit. I feel the same way as you about greens. Also, I try to only use what comes in my CSA share w/o supplementing from a grocery store, and this is a great way to do it! Thanks :)


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