Author Notes: This salad is not Russian, but was invented and entered the regular rotation when we lived on Russia Ave. in the Excelsior, SF. It’s just a really dependable salad that hits the spot, also pretty flexible with most of its ingredients. It’s also great because it lasts for a few days without getting soggy. I listed the ingredients I personally prefer the most first, but all the alternatives make a banging salad too. —jwhang
Serves: 4 as a side, 2 mains
Ingredients
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1
red bell pepper (or orange or yellow, never green), chopped into 1/2 inch cubes
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1
cob of corn (its kernels–or one can of corn, drained and rinsed)
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1
can of chickpeas, drained and rinsed
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1-2
cloves of garlic microplaned or finely chopped
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4
tablespoons chopped basil (or cilantro or parsley)
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1/2-1
avocado, cubed
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1/2
lemon’s (or one lime’s) juice
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salt and pepper to taste
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2
splashes olive oil
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1
cup shelled edamame (optional)
Directions
- Combine all ingredients except the olive oil. Nothing except for the avocado is time-sensitive, so feel free to prep one ingredient, add it to the bowl, then prep the next.
- After seasoning it to your taste, add the olive oil and mix one last time. Enjoy!
/65325bdb-f890-496f-aa25-16cba50d579b--IMG_2930.jpg "Russia Salad 2")
Photo by jwhang
