by Leah Gramlow. Leah is a dietitian and volunteer at Open Arms for various client related projects. She is looking forward to beginning the Oregon State University’s MPH program for Health Promotion and Health Behavior this fall.
This salad is the perfect crunchy side to any meal. On top of that, it is really easy to prepare. It pairs beautifully with rice and black beans, chicken or fish tacos. If you end up with leftovers, use it up for breakfast the next day by sautéing a single portion for 3 minutes and serve with eggs cooked to your preference. I always choose sunny side up served right on top, so I can break the yolk and mix it in.
1/2 cup finely chopped cilantro
zest and juice of 2 limes
2 Tbsp olive oil
¼ tsp salt
¼ tsp pepper