chopped salad with feta, lime and mint (smittenkitchen.com) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) radishes (3 1/4 ounces) |
1/2 pound(s) green and yellow beans |
2 kirby cucumbers |
1/2 cup(s) crumbled feta, queso fresco or ricotta salata (2 oz) |
2 scallions thinly sliced |
1/3 cup(s) sunflower seeds, salted or unsalted well-toasted |
2 tablespoon(s) fresh lime juice |
2 tablespoon(s) olive oil |
1/4 teaspoon(s) coarse or kosher salt, plus more to taste |
1/4 teaspoon(s) chile powder |
freshly ground black pepper, to taste |
1-2 tablespoon(s) fresh mint leaves thinly sliced |
Directions:
1. Mix the vegetables, feta, scallions, seeds and mint in a medium bowl. Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat. Adjust with more salt or pepper as needed. Garnish with mint and crunch-crunch-crunch away!
2. (3 cups of any chopped, crunchy vegetables will do. I used 1 cup each of halved and thinly sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled green and yellow beans (1/2 pound fresh) that I’d cut into 1/4-inch slices on the bias, and quartered and thinly sliced Kirby cucumbers (from 5 ounces or 2 whole). However, you should use whatever is crunchy and you’re craving, such as peppers, carrots, lightly cooked corn cut off the cob, celery, fennel or more.
3. To bulk this up into a more rounded dish, you could add a cup or two of thinly sliced lettuce, 1 to 2 cups of cooked, cooled grains such as barely, quinoa or farro, or a cup or so of cooked black beans, to add to the Southwestern vibe. In each case, it would be best to double the dressing so you’ll be able to cover everything evenly.)
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