Confetti Greens
Posted: | Categories: Recipes | Tags:gluten-free salad
Confetti Greens
Melissa Ben-Ishay
Salads
Mini cucumbers, Castelvetrano olives, and fresh herbs are staples in my fridge—they add incredible flavor to so many of my salads. But they’re equally delicious in a salad of their own! This quick salad is perfect for when you want something crunchy, fresh, and you don’t have a ton of time. It’s a great side for a juicy steak and even better served on toast with cottage cheese. Like my Dilly Cucumber Salad and Mediterranean Chopped Salad, the superfine chop puts this salad in a league of its own.
The beauty of this recipe is that you can use whatever’s in your fridge. Don’t have arugula? Use spinach or kale. Swap out an English cucumber for minis or even a bell pepper, and kalamata olives for Castelvetranos. As long as you have dark leafy greens, fresh herbs, and a bit of crunch in your fridge, you can make this salad!
Ingredients
6 mini cucumbers, trimmed
1 - 5 oz container arugula, finely chopped
- 1 cup Castelvetrano olives, finely chopped
- 1/3 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
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- ¼ cup olive oil
- Juice of 1 lemon
- 1 garlic clove, grated with a microplane
- 1 teaspoon fine sea salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons white vinegar
Directions
- Chop the cucumbers into confetti-size pieces (about ⅛” cubes), or as finely as you can.
- Add the cucumbers, chopped arugula, olives, and herbs to a medium bowl and mix to combine.
In a separate bowl, whisk together the olive oil, lemon juice, garlic, salt, pepper, and vinegar. Pour the dressing over the salad and mix again to get everything evenly coated.
- Serve immediately, or use the leftovers to serve on avocado toast with an egg on top.
