Crunchy chopped salad with feta, lime, and sunflower seeds

Play with the crunchy vegetables in this salad from The Smitten Kitchen.

Ingredients

1 1/2 cups cucumber, cubed
1 1/2 cups beans, cut into 3/4 inch piece and lighty steamed
1/2 cup (2 ounces) crumbled feta, queso fresco or ricotta salata
2 spring onions, thinly sliced
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

Directions

Mix the vegetables, feta, spring onions, seeds and mint in a medium bowl. Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat. Adjust with more salt or pepper as needed. Garnish with mint and crunch-crunch-crunch away!

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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