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Spoon Salad
I cannot stop making this Spoon Salad – a dazzling array of finely chopped cucumbers, bell peppers, chiles, scallions, parsley, mint, a scattering of beans of your choosing, maybe a crumble of feta cheese if you like that sort of thing, all dressed up in the most gorgeous citrus-maple vinaigrette!
And you can eat it with a spoon! It’s so filling and fresh and vibrant and crunchy, it eats like the rainbow and is my current spring fling… but I plan on making it my summer lover, too.
Spoon Salad
Serves: 2-4
Ingredients
6 baby or Persian cucumbers, minced
2 red or orange bell peppers, cored and minced
2 Fresno chiles, minced (optional)
5 scallions, white and light green parts thinly sliced and then minced
1 cup loosely packed fresh flat leaf parsley, leaves and tender stems finely chopped
1/2 cup loosely packed fresh dill, finely chopped
1 cup cannellini beans, rinsed, and drained or cooked from dry according to package instructions for beans with the best firm bite!
1/4 cup olive oil
2-4 tbs apple cider vinegar depending on how tart you like it
2 tsp maple syrup
Crumble of sheep’s milk feta (about 1/2 cup)
1 cup Microgreens or baby arugula to include and as garnish, optional
Flaky salt
Instructions
•Add the vegetables, herbs, and beans to a medium bowl with the olive oil, apple cider vinegar, and maple syrup and toss to combine. Crumble feta overtop and add the microgreens if using. Season with flaky salt and freshly cracked pepper to taste and enjoy!
Optional: Serve alongside a store-bought or homemade roast chicken for a beautiful light supper.
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