A salad so chopped, you can eat it with a spoon.
This particular spoon salad is also remarkably green. And crunchy. And cooling. And it’s begging to be messed with—swap out other veggies (jicama is a stellar option). Add more sprouts, leave the sprouts out. Crumble on some cheese. Add chopped nuts. Toss in chickpeas. Go nuts.
Fennel Cucumber Chopped Salad
For the dressing
- 1 small clove garlic
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 1/2 teaspoon agave nectar or mild honey
- 1/2 teaspoon dry mustard/ground mustard
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
For the salad
- 2 small heads fennel
- 1 small cucumber
- 2 celery stalks
- 1 green pepper
- 1 jalapeno (optional)
- 8 springs mint
- 1/2 cup toasted pepitas
- 1 cup sprouted lentils and/or other legumes
- 1 cup kale sprouts or other micro greens
- Peel and mince the garlic and add it to a large salad bowl along with the olive oil, lime juice, agave, mustard, salt, and pepper. Taste and adjust. You want a very bright, vibrant dressing, so go ahead and add more lime juice and/or salt and/or pepper to make it really “pop” on your tongue.
- Trim and dice the fennel. How big? You want a pretty small dice—the goal is to have all the salad components more or less the same size, and pepitas are the size they are, so a dice about as wide as a pumpkin seed (or a bit bigger) is ideal. Add the fennel to the dressing.
- Peel, de-seed, and dice the cucumber. Add to the bowl.
- Trim and dice the celery, Into the bowl it goes.
- Trim and dice the green pepper, add it to the bowl.
- Trim, de-seed, and dice the jalapeño, if using, and, obviously, add it to the bowl.
- Toss everything with the dressing. Taste and add more salt and/or pepper if you want.
- Remove the mint leaves from their springs and stack them on a clean cutting surface. Roll them into a little bundle and cut into thin ribbons. Scatter the mint, pepitas, sprouted lentils, and sprouts on the salad. Serve it up.