by Cat Trudell
I set out to create four salads, from four countries, in four different parts of the world. They just so happen to be vegetarian, too.
1. Mexico – Black Bean Salad
Black Bean Salad is delicious served by itself, on a bed of lettuce, in tacos, in an omelette or with chips. When I’m feeling like I need some healthy vegetarian protein, this salad fills me up. The Skinny Taste recipe is quick and easy.
2. Morocco – Chickpea and Carrot Salad
I have a serious obsession with chickpeas so I had to try this Moroccan Chickpea and Carrot Salad by Once Upon A Chef. The tastes of ginger, cumin, cinnamon and cayenne pepper quite literally spice up my salad game.
3. Lebanon – Tabbouleh Salad
Tabbouleh is a Middle Eastern vegetarian dish that is usually served with other small dishes as an appetizer. I like to add it to hummus or falafel plates. The Wanderlust Kitchen has an easy recipe that guided me through my first time making Bulgur Wheat.
4. Thailand – Som Tam Thai Salad
I asked the cashier at the Chinese market if I could purchase pre-shredded green papaya. She smiled and giggled. I know, I’m a lazy cook. I’m glad I stepped out of my routine and tackled this recipe because it was my favorite salad out of the four. The mixture of sweet, sour and spicy made all the slicing and dicing worth it. I altered Eating Thai Food’s recipe to make it vegetarian.
ABOUT THE AUTHOR
Cat Trudell is pursuing her M.A. in journalism at Emerson College. She has worked as an associate producer for WVNY/WFFF in Vermont, where she grew up on her family’s farm. Cat’s passions lie in traveling, trying new vegetarian dishes, breaking a sweat and meeting people with compelling stories (e.g. everyone). Follow her @CatTrudell.
