Spring Chopped Salad

A Happy Accident


Preparation info

  • Difficulty


  • Serves


Appears in

Well Fed 2: More Paleo Recipes for People Who Love to Eat

Well Fed 2

By Melissa Joulwan

Published 2013

  • About

I’m sure that despite your best intentions, you’ve had evenings like this: You’re hungry. It’s time to cook dinner. Maybe you’ve got burgers or chicken on the grill, and you reach into the fridge for salad fixings to find… you’re out of lettuce. And tomatoes. And red bell peppers. What you’ve got is a bunch of green stuff that, at first glance, doesn’t look like it goes together. But time is ticking. Your stomach is complaining. You soldier on. And you accidentally invent a salad that tastes so good, you make it again. On purpose.


  • 1 large seedless cucumber, diced
  • 2 cups snap peas, chopped
  • 4 large scallions, white and green, thinly sliced
  • 1 cup fresh parsley leaves, minced (about ¼ cup)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • salt and ground black pepper, to taste



Place the cucumbers, snap peas, scallions, and parsley in a large mixing bowl. Add the oil and lemon juice, then sprinkle with salt and pepper.

Toss with two wooden spoons for about 2 minutes until the vegetables are coated. Taste and adjust seasonings.