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
- ˝ 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.
Adapted from “Simple Food for the Good Life” by Helen Nearing (Chelsea Green, 1980). Copyright (c) 1980 by Helen Nearing. Reprinted by permission of Chelsea Green.
Adapted from “Simple Food for the Good Life” by Helen Nearing (Chelsea Green, 1980).