This is my husband's favorite lite meal. We make this lovely, colorful, salad frequently. It's a great salad to keep in the refrigerator during the summer, or take to the pool. It's bright and refreshing with fresh lemon juice and parsley, a perfect dish to take to a picnic or cook out.
Looking for more great Vegans recipes? Try my Vegan Cabbage Rolls, Summer Berry Cobbler, Sriracha Black Bean Burger, Mediterranean Hummus Pizza, Hearty Vegan Spaghetti, & Vegan Philly & Cheese
Recipe:
3 medium cucumbers, pealed and chopped into bite sized pieces
2 medium tomatoes, chopped
1 medium purple onion, chopped
1/2 cup of fresh parsley, chopped
Juice of 1 large or 2 small lemons
1 cup olive oil
1 tsp. Italian seasoning
1/2 tsp. Dried mint leaves
Salt and Pepper to taste
Method:
Toss all ingredients together in a large mixing bowl and cover.
Let marinate at least 1 hour before serving.
Makes 6 servings.
Could you use fresh mint leaves?
ReplyDeleteYes. I think that would be great. You can definitely use all fresh herbs vs. Dried herbs in this recipe.
ReplyDeleteYUMMY!,Christi, the more I read throught your page the more proud of you AND INSPIRED BY YOU I get!you've done a FABULOUS JOB with your site and the incredible vegan recipes thar are actually quick, easy, healthy, and taste great!do you do private classes? You really should! And sign me up in the first spot!!
ReplyDeleteI am available for private lessons,if you are interested. That's my next move 😊
ReplyDelete