Ah, pleasant temperatures! Nice weather inspires many dreams, including the wish to experience bright sunshine in never-visited locations. If your budget cannot cover a fancy trip to enjoy culinary delicacies, imagine that you are a wayfarer by making this Mediterranean Spring Salad submission from Joanna Schwartz.
The resident of the 2200 block of South Hicks Street presents a gluten-free take on her grandmother’s traditional Mediterranean tabouleh creation, with cucumber and avocado added. The Newbold dweller suggested adding corn niblets or chickpeas and noted it makes a great partner for fish and chicken options or as a fiber-rich friend to wraps or toasted pita bread. ■
Ingredients:
1 large bunch of parsley, flat or curly leaf
1/4 cup of fresh mint
1 medium tomato, diced
1 cup of chopped scallions
1 medium cucumber, peeled and diced
1 avocado, cubed
1/2 cup of white onion, diced
3 tablespoons of lemon juice
1/4 to 1/2 cup of olive oil, to taste
3/4 teaspoon of salt
1/2 teaspoon of pepper
Directions:
Wash the parsley and the mint, and dry with paper towels or in a salad spinner. Cut off the parsley stems, and finely chop the parsley and the mint. Combine them with the rest of the ingredients, and stir well. Serve at room temperature.
Photo: NatashasKitchen.com
