Here’s a salad that is true to my heart. It’s simple, refreshing, delicious, and nutritious! I make it with a simple vinaigrette dressing, but you could use any dressing you prefer. Also, you really don’t need to measure the ingredients. Just add the amount of vegetables you need for the moment and top it with your favorite salad dressing. It’s THAT simple! A video demonstration of my making this salad is below. The written recipe follows the video. Try it sometime!

Enjoy!
Judi

Cucumber Salad with Sugar Snap Peas,
Tomatoes, and Fresh Basil
Makes 3 to 4 Servings

½ of a cucumber, peeled and cut into bite-size pieces (1-1/4 cups)
1 cup sugar snap peas, trimmed and cut in half
6 grape tomatoes, cut in half
½ of a large scallion
3 fresh basil leaves, torn into small pieces

Dressing:
2 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar (or any vinegar of choice, or lemon juice)
Sprinkle of sea salt, optional

Wash and prepare the vegetables; place them in a large bowl and gently toss to combine. Add dressing ingredients and gently toss to coat the vegetables.

The salad may be eaten right away, or placed in a covered container in the refrigerator for about an hour for the flavors to blend. Store extra salad in a covered container in the refrigerator and use within three days.

Tips: This is a simple salad that’s absolutely “no fuss.” You don’t have to measure ingredients. Just use whatever amount of vegetables you will need for the number of people you need to feed. Adjust the amounts of ingredients according to your personal taste preference. If desired, the scallions may be omitted, or replaced with sliced red onion.

Literally any salad dressing may be used with this salad, although a thinner dressing that will easily coat the vegetables will work best. A creamy ranch, honey mustard, or French dressing would be excellent options.