Very Green Salad

Photo by Lena Robertson

Photo by Lena Robertson

This is a recipe I put together very fast and without any planning. I looked in my fridge, took out the vegetables I had in there and started washing and chopping. It turned out delicious. Great for getting in those greens and adding fiber to the diet. You can always tweak it to your own liking by adding other vegetables or playing around with the amounts of each. On days when you don’t know what to make for dinner or are tired and don’t want to spend a lot of time in the kitchen, look in your fridge and pull out the vegetables on hand. Try using up the ones that will go bad fast or that have been in there for a while. It’s surprising how it may not look like you have much to work with, but with a little thought and preparation something quite good can come out of it in a short amount of time. Plus it’s healthy to eat those vegetables!!

Serves 2-4 people depending on how much you want to put on the plate.


1/4 red onion

2 green onions

6-8 celery sticks

1/2 English cucumber

1/2-1 cup parsley

1/2-1 cup cilantro

1/2 a lemon

1/4 cup olive oil

1/8 cup red wine vinegar (add more to taste if desired)




Preparation time: 15-20 minutes.

First wash all the vegetables. Start by cutting the red onion into small cubes. Then thinly slice the green onions and chop the celery sticks into thin slices crosswise. Next, cut the English cucumber down the middle lengthwise then slice each side into thin slices crosswise. Lastly, chop up the cilantro and parsley. Add all the vegetables together in a bowl and mix to combine.

Squeeze the lemon and pour the lemon juice over the cut vegetables. Add the olive oil and red wine vinegar (you can use apple cider vinegar in its place if preferred). Lightly sprinkle with salt and pepper to taste. Serve immediately or chill in the fridge to serve later.