Simple spring salad

A simple, light salad to be accompanied with grilled asparagus or to go along with a BBQ! This salad can be modified based on seasonal availability of ingredients. 

4 green onions, chopped finely

2 or 3 lebanese cucumbers, diced

1 bunch radishes, diced

3 fresh tomatoes (when in season!)

1 clove garlic, minced

1/2 bunch kale, finely chopped

1/2 bunch cilantro, dill or parsley, finely chopped

1/2 bag arugula or other tender greens, washed

1/4 cup grated Tomme or crumbled feta

Juice of 1 lemon or 2-3 TBSP Apple Cider Vinegar

1 tsp honey

3-4 TBSP Extra virgin Olive oil

Salt & pepper to taste

medium boiled eggs (1-2 per person)


Chop all ingredients & add to a bowl, except the arugula. When ready to serve, mix in the arugula and serve immediately. 

With tender greens added, this should be eaten immediately. If you leave out the tender greens and add them when you are ready to eat them the salad will last for a day in the fridge or will be a great work/school lunch

We add pearl barley or orzo to our leftovers and bring them for lunch the following day, on a bed of greens!