The Chiller Chopped Salad


Salad texture

This is inspired by a recipe I had done before from one of my cookbooks. The ingredients are not the same as the original and were modified to include green peppers. The plum tomatoes and cucumber are from my garden. What’s unusual about this salad is how it chills against spicy food. Huge contrast when eaten with my eggplant curry with  a tabasco pepper. The chilling also is enhanced by refrigerating the salad after finished. One thin that may anger some people is the olive oil. For the anti-olive oil people the 2 tbsp of olive oil might be too much olive oil. Might mess up your O6 levels…


  • 2 green peppers
  • 1 cucumber
  • 6 plum tomatoes
  • 1 tbsp dill
  • 1 tbsp corriander powder
  • 1/2 tsp salt
  • 1 tsp lemon juice
  • 1-2 tbsp olive oil for a dressing to form.


  1. Peel cucumber. Cut lengthwise
  2. Cut tops and bottoms off of tomatoes.
  3. Cut tops and bottoms off of green peppers.
  4. Remove pepper seed pithe and cut pepper into smaller pieces.
  5. Add each ingredient to chopper in small amounts. Chop into small pieces as shown.
  6. Add all  chopped ingredients to a large bowl.
  7. Add seasonings and oil.
  8. Mix than refrigerate for at least 2 hours.

Photo essay


Cut cucumber and tomatoes. Cucumber looks like onions when cut in terms of color.

The stages of cutting a pepper

Add vegetables to a chopper in small amounts. Than add them cut to a bowl.

Spin the chopper for about half a minute or so. A food processor is even faster, but you want to get the chunky texture I have in the first picture.

Final mixing of vegetables and seasonings. Refrigerate after this.


Any suggestions, comments or critiques?

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