YOUR HEALTHY PLATE: Diversity Salad

Magic happens when you harmonize with contributions from every color. That’s usually the best way to dish it out. Crunch.

1/2 red onion, very thinly sliced
1 celery stalk, cut into quarters lengthwise, and then into very thin slices
1 bunch flat-leaf Italian parsley, chopped coarsely
4 small (pickling size) cucumbers, thinly sliced
1 bunch of radishes, cleaned, trimmed, thinly sliced
1 1/2 cups cooked (or canned) cannellini beans, rinsed well and strained
1 1/2 cups cooked (or canned) turtle beans, rinsed well and strained
1 cup cooked (or canned) kidney beans, rinsed well and strained.
4 tablespoons extra virgin olive oil
2 tsp. huckleberry vinegar (or white vinegar plus 1/2 tsp. honey)
1/2 tsp. each salt and black pepper

Add all the ingredients to a large salad bowl and toss. Set aside to serve at room temperature.
Appreciate the diversity of flavors, textures, and colors.

Thank you, Steve at Rancho Gordo, for a prior version of this recipe.
Reader, if you haven’t checked out Rancho Gordo yet, then do so now. Absolutely sublime.


YOUR HEALTHY PLATE: Simplest Salad

I’ve been making this salad for breakfast, yes breakfast, for months now. I know it’s a bit unconventional in the U.S. to eat salad for breakfast (though not in Europe and the Middle East), but it’s such a great way to start the day. Its success is built on simplicity. My strategy remains similar, week in and week out. It is never quite the same, and always delicious. Thank you to Alice Waters for teaching me to eat simply. This salad makes one single serving, but is infinitely flexible if you’d like to invite a friend or an army to your table to share a meal.

1 medium white potato (organic), cooked
2 small (pickling) cucumbers (approx 4 inches long)
8 grape or cherry tomatoes
2 tsp. sunflower seeds
2 tsp. olive oil
1/2 tsp. sea salt
a small handful of fresh herbs (choose from among chives, basil, mint, thyme, oregano)

Dice the potato into 1/2 inch cubes, and add to a bowl.
Halve the cucumbers the long way, and slice into thin half-moons.
Slice each tomato in half.

Mix together the vegetables, and add the herbs. Sprinkle with olive oil and sea salt. Mix well.
Sprinkle the top with sunflower seeds just before serving.

Thank you, Alice Waters.