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This salad is vegan, fresh and easy to make. I chose ingredients with bright colors – they remind me of Spring and Easter. Although this salad stands on its own, it’s great when served alongside any meat or seafood dish at Easter or other occasion.
Prep time: 15-20 minutes
Serves: 4
Ingredients:
1 large carrot, peeled & julienned (cut into matchsticks)
2 Persian cucumbers, peeled & julienned
2 celery stalks, peeled & julienned
1 medium-large tomato, cut in half, pulp discarded & flesh julienned
1/4 of a red onion, thinly sliced into strips
1/2 teaspoon finely chopped Serrano Chile
1/2 cup corn kernels (canned & drained)
1/2 cup fresh cilantro leaves, washed & patted dry with paper towels
4 to 5 tablespoons extra virgin olive oil
juice from 1 lemon
salt and ground black pepper, to taste
Directions:
1. In a large glass or porcelain serving bowl, combine carrot, cucumbers, celery, tomato, onion, Serrano Chile, corn and half of the cilantro together.
2. Add the olive oil, lemon juice, salt and pepper; toss. Taste and adjust seasonings.
3. Garnish with remaining cilantro leaves. Serve immediately.
Text & Photograph ©2022 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
