What is a curcurbit? “cu·cur·bit, kyo͞oˈkərbət/, noun, a plant of the gourd family ( Cucurbitaceae ), which includes melon, pumpkin, squash, and cucumber.” (as defined on google)
- 1/2 medium or 1 full small summer squash (and/or 1/2 medium or 1 full small zucchini)
- 1/2 medium to large or 1 small cucumber (not tiny, like gherkin, but small)
- 1 whole bell pepper (any color) or parts of different colord bell peppers (I used part of a red and part of a yellow)
- small handful of fresh parsley leaves, washed (you may also cut up the stem)
- 1/2 lemon
- Rinse/wash all vegetables and remove bad spots.
- (Optional, and recommended if not organic), peel cucumber and summer squash/zucchini (I only peeled the not-so-pretty spots of the summer squash/zucchini). The salad will be more colorful with the peels.
- Cut open the pepper(s) and remove the seeds and pith. The pith is edible (at least, I’ve eaten it and can’t remember any negative effects from it), so you can nibble on it on the side, or put it in the salad if you would like. The salad will probably be prettier without it, though.
- Dice all vegetables into small pieces. You may need to slice the squash/zucchini and cucumber vertically after cutting in half, before cutting across to dice.
- Mix vegetables together. Add parsley leaves (broken off of the stem) and chopped parsley stem (if using).
- Squeeze lemon juice out of the lemon. Strain out the seeds and pour it over the salad.
- Mix well.
- Chill before serving, or serve at room temperature.