It’s getting warmer outside. This salad is perfect with a burger from the grill or atop a bed of quinoa, or both!
- 2 tablespoons olive oil
- 1 garlic clove, peeled and minced
- Juice of 1 lemon
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1/2 cup diced red onion
- 2 cups diced cucumber
- 2 cups diced tomatoes
- Salt and pepper to taste
In a large mixing bowl, gently toss together all of the ingredients. Add salt and pepper to taste. Let sit 10-15 minutes before serving to allow the flavors to meld together.
This chopped salad amends to all sorts of variations. Add Kalamata olives, feta cheese, cubes of watermelon or cantaloupe, or just about any other seasonal diced veggies you like. Serve on a bed of fresh spinach or cooked leftover grains.
110 calories, 7 g. fat, 0 mg. cholesterol, 10 mg. sodium, 11 g. carbohydrate, 3 g. fiber, 2 g. protein