This simple salad is bursting with the colors and flavors of garden-fresh produce. What a painless and delicious way to get your daily vegetables! Helen Nearing knew how easy and perfect fresh, seasonal cooking can be–this recipe is one of her best and most nutritious.
- 2 cups fresh green peas, uncooked
- 2 green peppers, chopped
- 2 carrots, slivered
- 2 young cucumbers, thinly sliced
- ½ cup minced parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Lettuce leaves
1. Place the peas, green pepper, carrots, cucumbers, and parsley in a bowl. Toss well with the olive oil and lemon juice until the vegetables are well-coated. Serve on a bed of lettuce leaves.