Ingredients
Vegetables
- 1/2 cup sugar snap peas (ends trimmed and thinly sliced on the diagonal)
- 1 Persian cucumber (thinly sliced)
- 1 1/2 cups butter lettuce (or escarole, chopped into bite-sized pieces)
- 2 radishes (ends trimmed and thinly sliced)
Optional Add-ins
- 3/4 cup leftover cooked grains (such as farro, barley, or quinoa)
- 1/2 cup leftover cooked meat (such as salmon or chicken)
Seasonings and Dressing
- Salt and black pepper (to taste)
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons homemade or store-bought green goddess dressing
Instructions
- Combine Ingredients: In a large mixing bowl, gently combine the sugar snap peas, Persian cucumber, butter lettuce, radishes, leftover cooked grains (if using), and leftover cooked meat (if using).
- Season the Salad: Season the mixture generously with salt and black pepper to taste. The salad benefits from a good amount of salt to enhance the flavors.
- Add Oil and Dressing: Stir in 1 tablespoon of extra-virgin olive oil to coat the ingredients lightly. Then, toss the salad with 3 tablespoons of green goddess dressing (or adjust to your preferred taste).
- Final Toss and Serve: Toss everything well until evenly coated and serve immediately for a fresh, crisp salad experience.
Notes
- This salad can be customized easily with your choice of grains and protein to make it more filling.
- Green goddess dressing can be homemade or store-bought, depending on convenience.
- Adjust salt and dressing quantities to suit your taste preferences.
- Best served fresh but can be refrigerated for up to 1 day; however, lettuce may wilt slightly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
