Another delightful recipe from my last cooking class. It's easy, healthy and delicious. She didn't give out exact measurements, but I have given her estimations that she gave in class. You can toy with the ingredients and figure out what works best for you.
Chopped Salad from Chef Nancy
Cucumber, preferably hothouse, peeled and diced (if you use a hothouse or English one, you don't need to peel if you don't mind the skin. but if you have to use a regular one, you should peel the skin)
Tomato, diced
Red onion, minced (about 1/4 cup)
Garlic, minced (about one clove)
Jalapeno, finely minced, seeded if wanted (about 2 Tbs. This ingredient is optional)
Cilantro, chopped (half cup)
Scallions, chopped (half cup)
Olive oil (1/4 cup)
Freshly squeezed lemon or lime juice (3 Tbs)
Cumin powder (teaspoon)
Salt and freshly ground black pepper, to taste
***Tips--Do not skip the fresh herbs! The ratio of cucumber to tomato is supposed to be roughly 2/3 cukes to 1/3 tomatoes.
Toss all the vegetables together in a large bowl. Use lots of cucumber and tomato and little of everything else. Then dress with oil, lemon juice, cumin, salt and pepper, and toss very well.
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