I’m a big salad person. I truly believe salads can be solid meals, should always have a place as a side dish, and can even be yummy and filling snacks.
Oddly enough, in the past couple of years, I haven’t been the biggest fan of lettuce. That doesn’t mean I don’t eat lettuce. I do, from time to time. I just don’t get excited over any salad that has lettuce anymore (crispy Romaine Cesar being the only exception).
Less love for lettuce doesn’t mean less love for salads. It just means I have to get creative.
This salad is one of my new favorite sides because it:
- pairs well with Mediterranean dishes
- goes well with almost all Seafood
- is a great side dish for BBQs and cookouts
- is a refreshing addition to picnics and potlucks
- adds crunch inside a wrap
- 8-12 baby cucumbers
- 4 stalks of celery
- 6 small radishes
- 1/2 cup of chopped parsley
- 1/2 large red onion (about 1/2 cup)
- 1/3 cup extra virgin olive oil
- 1/4 cup vinegar (apple cider or red wine vinegar)
- 2 cloves of garlic
- 1/2 tsp of salt
- 1 tsp of honey (or agave if vegan)
- 1 tsp of mustard
- Cut onions into thin slices and place in a non-reactive bowl with the vinegar.
- While the onion is marinating, chop the cucumbers into rounds and place in a large bowl. To make sure they’re the same size I use the thick setting in a mandolin (about 1/4 inch).
- Cut the celery about the same thickness as the cucumbers and add to the cucumbers.
- Use a mandolin to thinly cut the radishes and place all veggies in the same bowl.
- In the bowl with the marinating onions, add all the other dressing ingredients and adjust for salt.
- Add dressing to bowl of veggies before serving.
- For a vegan version, replace the honey with maple syrup or agave.
- If you’re a big fan of celery, add two more stalks, and if you’re not that big of a fan, feel free to remove it.
- Leaving the onion in the vinegar for a bit is an important step. Don’t skip it!