1 cucumber
3 ripe roma tomatoes
1 green bell pepper, seeded
1/2 red onion, peeled
4 ribs celery from the heart, including leafy tops
1 Tablespoons chopped fresh cilantro leaves
3 Tablespoons chopped fresh parsley
1/2 head of iceburg lettuce (or spinach or romaine)
1 carrot peeled and thinly sliced
.
(Use all of the above, or mix and match using the vegetables that you like.)
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2 tablespoons vinegar
1 lime or 1 lemon, juiced
1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco)
1/8 - 1/4 cup extra-virgin olive oil, (or canola oil)
Salt and freshly ground black pepper
Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Chop lettuce into small chunks. Combine vegetables in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.
