Spring Vegetable Salad with Cucumber, Mint & Snap Peas
Before Tracy learned to cook, she learned to love to eat. She is an instructor for a culinary program for children and teens.
This recipe is featured in Turning Kids Into Cooks
Have fun with this Spring Vegetable Salad with Cucumber, Mint, and Snap Peas. The additional flavors that make this dish so good are mint, feta, and lemon. The snap peas are my personal love in this dish, and they are fun to prepare. This is a great recipe for kids to practice some knife skills. Cutting cucumbers is great for this. Parents, slice them in half the long way first, lay them on their flat side, and let your kids practice with whatever knife you feel comfortable giving them.
Once your kids are comfortable in the kitchen, encourage them to make their own lunches. Choose recipes that don’t need measuring, and let them have the joy of experimenting with flavor, color, and texture.
- Servings Makes 6 servings
Ingredients
For the salad:
- 1 medium-sized head young Romaine lettuce, washed and shredded
- 1 cucumber (with skin if it’s tender, or peeled), halved then sliced at an angle
- 113 grams (¼ pound) snap peas, strings removed, slivered
- 6 radishes (or other favorite seasonal vegetable), sliced thinly
- 60 ml (4 tablespoons) chopped parsley
- 30 ml (2 tablespoons) chopped fresh mint
- 120 ml (½ cup) crumbled feta cheese
For the dressing:
- 15 ml (1 tablespoon) lemon juice
- 1 clove garlic, crushed (optional)
- Salt and pepper
- 45 ml (3 tablespoons) olive oil
Preparation
1. For the salad: Combine all salad ingredients, and toss lightly to mix.
2. For the dressing: Mix lemon juice with garlic and season with salt and pepper to taste. Whisk in the oil.
3. To serve, discard the garlic, sprinkle the dressing over salad, and toss to mix. Serve immediately.
Tracy Cates
Tracy Cates grew up in a food-centric family where, before she learned to cook, she learned to love to eat. After leaving home, armed with a natural sense for food, a love for feeding people, and a keen wanderlust, she cooked her way from the mountains of New Mexico to the city of Kyoto, Japan, to the bluffs of the Mississippi in Wisconsin and back to her home in the San Francisco Bay Area. She is now an instructor in the Paulding Company Cook! Culinary Programs for children and teens. http://pauldingandco.com/cook
Courtesy photo
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