As the days grow longer and local farmers’ markets brim with fresh seasonal produce, May is the perfect time to bring lighter, brighter flavors into the kitchen.
This recipe from Jmore food expert Elite Jakob celebrates the delicious colors, aromas and tastes of spring.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Cucumber and Purple Cabbage Salad
Ingredients
- 1 English cucumber, peeled and sliced thinly
- 1 cup shredded purple (or green) cabbage
- 1/4 cup chopped dill
- 1 lemon, juice only
- 3 Tablespoons olive oil
- 1/2 teaspoon salt
- Pepper
- 1/3 cup chopped pecans
Instructions
- Add all the ingredients except the pecans to a large bowl and toss lightly.
- Sprinkle the pecans on top and serve!
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