Suki Salad

Suki Salad Recipe

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Susan Charthaigh


I have a "thing" about lettuce. Head lettuce is about as nutritious as water and most green leaf substitutes taste horrible to me so when I make salad, lettuce is more of a garnish.

You won't find any dressing here either. I'm a firm believer in letting the hard bits do the talking and let the blanket of goo stay in the refrigerator.

☆☆☆☆☆ 0 votes
25 Min
No-Cook or Other


1/3 c
fresh romaine hearts, washed well and chopped fine
celery stalk, diced
1 large
tomatoes, beefsteak, washed well, large chop
1/3 small
sweet onion, diced
1/2 can(s)
garbanzos, drained
1 Tbsp
sunflower seeds, salted
2 Tbsp
feta cheese, small pieces
1/4 can(s)
chopped black olives
1/4 c
red/yellow/orange bell peppers diced

How to Make Suki Salad


  • 1The bell peppers can be any combination of colors, or just one if you like. Get the sweet onion as mild as you can find. I use Walla Walla Sweet onions but they're hard to find even in the middle of the Walla Walla Valley--sniff the onion and the less you can smell the milder it is.
  • 2The tomatoes are cut with the skin on but remember to wash well, as pesticides cling to the skin.
  • 3The feta will come in larger clumps so you'll have to cut it down to size.
  • 4once each ingredient is prepped, put them all in a bowl, toss, and serve.

Printable Recipe Card

About Suki Salad

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Canadian
Other Tags: For Kids, Healthy
Hashtags: #lettuce, #salad