Chopped Salad with Feta, Lime and Mint
Photo © Deb Perelman
- 3 cups chopped, crunchy vegetables
- 1/2 cup (2 ounces) crumbled feta, queso fresco or ricotta salata
- 1/3 cup well-toasted sunflower seeds, salted or unsalted
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1/4 teaspoon coarse or Kosher salt, plus more to taste
- 1/4 teaspoon chile powder or 1/8 teaspoon each your choice combination of chile powder, cumin, cayenne or sumac
- Freshly ground black pepper, to taste
- 1 to 2 tablespoons thinly sliced fresh mint leaves
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Mint, fresh leaves (1 tablespoons)
- Sunflower seeds, well-toasted salted or unsalted (1/3 cup)
- Vegetables, crunchy (3 cups)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Chile powder or 1/8 teaspoon each your choice combination of chile powder, cumin, cayenne or sumac (1/4 teaspoon)
- Coarse or kosher salt (1/4 teaspoon)
- Olive oil (2 tablespoons)
- Drinks
- Lime juice, fresh (2 tablespoons)
- Dairy
- Feta (1/2 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published June 29, 2012 (7 months ago).
396 people saved this recipe.
