| This isn't a recipe but rather a set of instructions for building a dynamite "base" for Salad. The finished dish will look (and taste) differently on every table, dependent entirely upon your creativity and the veggies available. First, start with 1 small-medium red onion. Slice thickly. You'll want around one cup total. Now pit and tear apart into halves 3/4 cup Kalamata olives. Add both to to a large mixing bowl. |
| Add to the bowl and mix with onions and olives: 3 T. olive oil, 1 T. balsamic vinegar, 1 t. apple cider vinegar and chopped red or green chilies to taste. Whisk together before adding the primary salad components. Finish by seasoning further with salt and black pepper. |
Option One
Add to the above salad base: 3 cups Lightly Steamed broccoli florets, 1/2 bunch flat-leaf parsley (very roughly chopped), 1-2 sliced roasted red bell peppers
Option Two
2 cups thickly sliced cucumber, a handful of halved cherry tomatoes and chopped romaine lettuce
Option Three
1/2 lb. lightly steamed green beans (left whole but ends trimmed), 2 cups very roughly chopped cilantro, 1 avocado (sliced thinly or cubed) and toasted pumpkin seeds
Option Four
Whatever you want. Whatever you have.
