a simple no-lettuce salad

Sometimes I get sick of eating lettuce and just want to crunch on a bowl of salad-vegetables.

a simple no-lettuce salad | edibleperspective.com #vegan #glutenfree
a simple no-lettuce salad | edibleperspective.com #vegan #glutenfree

Which is how this no-lettuce salad came to be.

I’ve been making it consistently for a few weeks now and figured it was time I shared, because maybe you’ve been in the same predicament before. Or, maybe you’re trying to clean out the fridge before your vegetables go bad.

a simple no-lettuce salad | edibleperspective.com #vegan #glutenfree
a simple no-lettuce salad | edibleperspective.com #vegan #glutenfree

It’s an incredibly simple salad to throw together for 1 person or for a larger group. And the dressing? Again, there really is no recipe. I’ve been all about straight lemon + oil lately. I switch up using hempseed oil and extra virgin olive oil with plenty of salt + pepper.

While the dressing sounds sort of snooze-inducing, I promise you’ll be hooked in no time at all. That is if you like lemon. It’s just so bright + fresh!

And let’s not forget, easy.

a simple no-lettuce salad | edibleperspective.com #vegan #glutenfree
a simple no-lettuce salad | edibleperspective.com #vegan #glutenfree

I love non-recipe-recipes.

a simple no-lettuce salad | edibleperspective.com #vegan #glutenfree
a simple no-lettuce salad | edibleperspective.com #vegan #glutenfree

A Simple No-Lettuce Salad

gluten-free, vegan

  • thinly sliced radishes
  • thinly sliced cucumbers
  • julienned carrots
  • lemon juice
  • extra virgin olive oil, hempseed oil, avocado oil, walnut oil, etc.
  • salt + pepper
  • optional: chickpeas, pepitas or sunflower seeds

Toss vegetables with equal amounts of lemon juice and olive oil. I typically use a bit more lemon juice than oil. If you like a hint of sweetness on your salad combine the lemon juice and oil in a jar and squeeze in about 1/2 teaspoon of liquid sweetener [honey, etc.] and shake. Add whatever other vegetables you like.

If you’re looking for a more substantial dressing check these out: Garden Herb Dressing, Lemon Shallot Dressing, Hempseed Dressing

a simple no-lettuce salad | edibleperspective.com #vegan #glutenfree
a simple no-lettuce salad | edibleperspective.com #vegan #glutenfree

If you’re looking for something slightly more substantial but just as easy to throw together, here is your answer:

--> chickpeas + toasted pepitas

Ta - da.

a simple no-lettuce salad | edibleperspective.com #vegan #glutenfree
a simple no-lettuce salad | edibleperspective.com #vegan #glutenfree

Monday calls for simplicity. Especially after a margarita-filled weekend.

Ashley

simple cucumber salad with banana peppers

Finally, something other than rainbow chard is coming out of the garden.  It started with the three pickling cucumbers below and hopefully will not end anytime soon.

We eat a side salad almost every night with dinner.  I make a simple balsamic, apple cider vinegar, hemp oil dressing with salt + pepper.  Nothing fancy.  I just pour a little of each overtop each bowl.  It’s been a favorite for a few years now. 

The type of greens and toppings are rotated each week but sometimes we both need a change of pace. 

A crispy, fresh cucumber salad was the exactly what we were looking for.

Summery + flavorful. 

You typically see cucumber salads mixed with dill.

Unfortunately, I have no fresh herbs on hand this summer.  Major error on my behalf.  I got lazy.

Instead, I used onion + garlic as the main flavoring agents.  I picked up the banana peppers at the market on Saturday and they add a peppery—but not spicy--contrast to the cucumber.  The vinegar provides tanginess and the honey adds a touch of sweetness.

Print this!

Simple Cucumber Salad with Banana Peppers 

gluten-free, grain-free // yields 3-4 side portions

  • 3 pickling cucumbers or 1.5 slicing cucumbers, sliced thinly
  • 2 banana peppers, sliced thinly
  • 1/2 medium red onion, sliced thinly
  • 1/2 cup white vinegar
  • 1 teaspoon minced garlic
  • 1.5 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • goat cheese or feta [optional]
  1. Place the cucumbers, banana peppers, and red onion in a large sealable container.
  2. Whisk together the vinegar, honey, garlic, salt, and pepper and pour overtop the vegetables.
  3. Mix well, close the container, and let marinade in the fridge for at least 1 hour before serving.  Stir/toss 2-3 times while marinating so the flavors blend.  Flavors will enhance the longer it sits.
  4. Serve and top with goat cheese or feta if desired and more salt + pepper if needed.
  5. Refrigerate in a sealed container for up to 1 week.

For dinner I decided to top our salads with goat cheese, which I now highly recommend.

It really helped to tie all of the flavors together.  Feta would also work!

[iPhone capture]

I definitely could have eaten the whole recipe alongside avocado toast + fruit for a very satisfying lunch.

This would also make a simple side dish to bring to a cookout!  Say…for Labor Day maybe?  Just be sure to make extra as this recipe only makes a few small servings.

Here’s to a super productive week!

Ashley