Barb Boose Publications Director, Marketing and Communications April 27, 2012Friday recipe: Grill-season salad If you’re like my family, you’ve been taking advantage of this spring’s unseasonably (well, in Iowa) warm weather to get grilling early. Your grillables call for side dishes that stimulate your taste buds with lively flavors, like this make-ahead salad. It’s easy to throw together and delicious to boot.The salad is also compatible with “VegWeek 2012,” which ends on Sunday. This seven-day event was launched in 2009 by Compassion Over Killing, a nonprofit animal advocacy organization based in Washington, DC. I’m not vegetarian and I prefer to avoid the politicization of food, but I fully believe in the health benefits of increasing one’s consumption of fruits and veggies. Are you vegetarian? If so, what’s your best tip or favorite recipe for your plant-based diet? Michael Temchine for The Washington PostChickpea, cucumber, tomato and avocado saladZest and juice from 1 large lemon (about 2 teaspoons zest and ¼ cup juice)1 tablespoon olive oil1 teaspoon ground cumin½ teaspoon salt¼ teaspoon sugarFreshly ground black pepper1 cup chickpeas, rinsed and drained2 cup seedless cucumbers, cut into ½-inch pieces1 cup diced tomato3 or 4 scallions or spring onions, finely chopped (1/3 cup)1/3 cup loosely packed, finely chopped flat-leaf parsley1 ripe avocado, dicedWhisk together the lemon zest and juice, oil, cumin, salt, sugar and pepper in a large bowl. Add the chickpeas, cucumber, tomato, scallions, parsley and avocado; toss gently to combine. Serve immediately, or cover and refrigerate for up to 8 hours. One response to “Friday recipe: Grill-season salad” I’m vegan and I love the organization Compassion over Killing. They do fantastic work, including work here in Iowa. I will definitely have to try this recipe.Log in to Reply Leave a Reply Cancel replyYou must be logged in to post a comment.