Second Helping Salad
- 1/2 cup fresh lemon juice
- Coarse-grain salt
- 3/4 teaspoon cumin
- 2 tablespoons olive oil (optional)
- 4 scallions , thinly sliced, white parts only
- 1 English cucumber , peeled, seeded and thinly sliced
- 1 pint cherry tomatoes , halved
- 1 can (15 ounces) chickpeas , drained and rinsed
- 1/2 cup roughly chopped flat-leaf parsley
- 1/2 cup roughly chopped mint
- 1/2 bag salad greens , the healthiest kind you can stand
- 1/2 bag pre-washed baby spinach
Recommended accompaniments: If you want to up the good calories, shredded carrots and mango are really delicious in this salad. If you're serving this as an entrée and you've got a meat-eater to satisfy, this salad is wonderful with very thinly sliced grilled flank steak or chicken on top. Keep it vegetarian and serve it over bulgur.
Recommended substitution: This recipe doesn't suffer if you leave the oil out. If you can get your hands on sumac, sprinkle it over the salad just before you serve it. Sumac is a fruit that's dried and ground into a reddish powder. It's often combined with salt when you buy it. It's salty, tart and a little sour, and goes well with this dish.
From the book Cooking Thin with Chef Kathleen