Spoon Salad

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

I cannot stop making this Spoon Salad – a dazzling array of finely chopped cucumbers, bell peppers, chiles, scallions, parsley, mint, a scattering of beans of your choosing, maybe a crumble of feta cheese if you like that sort of thing, all dressed up in the most gorgeous citrus-maple vinaigrette!

6 baby or Persian cucumbers, minced

2 red or orange bell peppers, cored and minced

2 Fresno chiles, minced (optional)

5 scallions, white and light green parts thinly sliced and then minced

1 cup loosely packed fresh flat leaf parsley, leaves and tender stems finely chopped

½ cup loosely packed fresh dill, finely chopped

1 cup cannellini beans, rinsed, and drained or cooked from dry according to package instructions for beans with the best firm bite!

¼ cup olive oil

2 to 4 tbs apple cider vinegar depending on how tart you like it

2 tsp maple syrup

Crumble of sheep’s milk feta (about ½ cup)

1 cup Microgreens or baby arugula to include and as garnish, optional

Flaky salt

Directions at daphneoz.com

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