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)


crunchy and scallion.jpg


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.

Rochel Lazar