Saturday, March 27, 2010

The Freshest Veggie Salad

This is one my friend Brooke made once at the cottage, and has since become my staple veggie salad to feed a group. You can make it almost any size and with just about any vegetable you like. From Brooke's original version, I've made a few modifications ... feel free to make your own, too :)

Ingredients

  • 4 Roma (plum) tomatoes
  • 1 yellow pepper
  • 1/2 a cucumber
  • 2 avocados
  • 8-12 spears of asparagus
  • 3/4 cup feta, crumbled
  • 1 tbsp fresh chopped dill
  • about 1/4 cup olive oil
  • fresh lemon juice (from about 1/2 a lemon)
  • about 1-1/2 tsp salt
  1. Chop all the vegetables into similar bit sizes. For the tomatoes and cucumber, I remove the seeds because they can be a bit bitter, but also because they add too much water (which is why roma tomatoes are best ... they have the least amount of seeds)
  2. Bring salted water to a boil.  Add the chopped asparagus and blanch for about 30 seconds.  Drain & put into an icebath or run immediately under very cold water to stop the cooking.  The should be just softened but still with a good crunch.
  3. Combine all ingredients, toss and season with salt to taste. Enjoy!

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