Food Lifestyle

A season of salads: summer chopped salad

April 11, 2016

As part two in my “season of salads” series, I’m sharing a yummy salad from my sweet sister-in-law, Madison.

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Madison is the kind of sister-in-law you dream of getting! She’s as thoughtful and kind as she is fun. My husband jokes that the main reason I agreed to marrying him was because it meant I would inherit Madison as a sister-in-law. Ha! While that isn’t *entirely* true, gaining Madison as a sister was a pretty sweet deal, too! πŸ˜‰ And truth be told, I really don’t know what I would do without her!

This non-traditional salad is one Madison and my brother-in-law whip up often, as a side with their dinners. She shared the recipe with me a few months ago, and I finally picked up the ingredients to try it last week — and I’m so glad I did! It’s colorful, crisp and tangy… The perfect combination for a summery salad! And with no lettuce or traditional dressing, it feels extra light and fresh!

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Ingredients:
2 cucumbers, seeded and chopped (I didn’t follow directions well and only got one cucumber — but it still turned out well!)
1 avocado, diced
1 jalapeno, seeded and chopped
cherry tomatoes, halved
1 bunch of cilantro, finely chopped
1 small red onion, chopped
juice of 1 lime (if your lime isn’t very juicy, you could use two)
salt and pepper to taste
(dash of olive oil is optional)

Directions:
Chop up all of your veggies, dress with lime juice, and sprinkle with salt and pepper. If you like a bit more dressing onΒ your salads, you could add a little EVOO — but that’s entirely optional. Makes four small servings.

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Do me a favor and try this one soon. You’ll be so glad you did!

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1 Comment

  • Reply Sarah T Byrkit April 11, 2016 at 8:08 pm

    Yum! I bet this could double as a pico on top of tacos or a bowl.

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