The original recipe called for leaving the peels on the cucumber and apple making this a monochromatically ALL green salad, but we found the peels too bitter. We also usually skip the lettuce and avocado if we’re not making this for a LARGE group because we have leftovers and the lettuce and avocado do NOT hold well.
CRISPY GREENISH SALAD
1 head butter lettuce (optional)
1 avocado (optional)
1 green apple, cored, peeled and chopped small
1 bunch green onions, sliced
Juice of 1 lemon
1 medium cucumber, peeled and diced
2 green tomatoes, diced
2 cups frozen petite peas, thawed and drained WELL (see note)
- Toss apple pieces in the lemon juice to prevent browning.
- In a large bowl toss all the ingredients together including the lemon juice in the apples.
1/4 cup avocado oil
Juice of 1 LARGE lime
FRESH ground sea salt and black pepper, to taste
1 teaspoon Italian seasoning
- Whisk together and drizzle over salad.
- Toss well and chill before serving.
NOTE: Many recipes say you can use the peas frozen, but we find they leave behind too much moisture.