Ingredients
Vegetables
- 1/2 cup sugar snap peas, ends trimmed and thinly sliced on the diagonal
- 1 Persian cucumber, thinly sliced
- 1 1/2 cups butter lettuce (or escarole), chopped into bite-sized pieces
- 2 radishes, ends trimmed and thinly sliced
Optional Add-ins
- 3/4 cup leftover cooked grains (such as farro, barley, or quinoa)
- 1/2 cup leftover cooked meat (such as salmon or chicken)
Seasoning and Dressing
- Salt and black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons homemade or store-bought green goddess dressing
Instructions
- Prepare Ingredients: Trim and thinly slice the sugar snap peas and radishes on the diagonal. Thinly slice the Persian cucumber. Chop the butter lettuce into bite-sized pieces to create a fresh base for the salad.
- Combine Salad Components: In a large mixing bowl, add the prepared vegetables along with the optional cooked grains and cooked meat if using. This adds heartiness and texture to the salad.
- Season and Dress: Season the salad generously with salt and black pepper to enhance the flavors. Stir in 1 tablespoon of extra-virgin olive oil, then toss the salad thoroughly with 3 tablespoons of green goddess dressing, adding more if desired for taste.
Notes
- The salad can be made vegetarian by omitting the cooked meat and adding extra grains or beans for protein.
- Green goddess dressing can be homemade or store-bought depending on convenience.
- This recipe is versatile: add nuts or seeds for added crunch.
- For a lighter option, use less dressing or a vinaigrette instead.
- Leftover cooked grains and meats can be substituted based on what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
