Chopped Crunchy Salad
By Vanessa Haberman—Plates & Petals
4-5 Persian cucumbers, diced
3 small kohlrabi, diced
3 small watermelon radish, diced (or one bunch regular)
Squeeze half a lemon over the vegetables, and then drizzle with tahini.
OR you can make this fantastic fresh dressing in the blender:
1 bunch scallions, roughly chopped
1 big handful parsley
Juice of half a lemon
½ a jalapeno (seeds removed for less heat)
2 Tbsp extra virgin olive oil
1-2 Tbsp water to thin out
Salt and pepper to taste
*This salad pairs well with chicken skewers, roasted chicken, salmon, or anything your heart desires.