Foodies all have a different way of looking at things. They all come from different ethnic backgrounds, and go to different cooking styles. There is so much to learn! I recently came across another blog where I was finding more things to make me go “yum”, so wanted to share.
This one is a beautiful recipe, and possible launching point for so many refreshing summer salads. Feel free to change up the herbs used (parsley and basil would be amazing) or even the dressings used if you enjoy the textures, but want a different flavor! Carrots would be an excellent addition in shreds, or chopped. I have taken to soaking my chopped baby carrots in vinegar for several days before use in salads, and they would be extraordinary in something like this.