The Naci Mocan family’s recipe is provided by Leyla Mocan. “Because we eat these salads everyday, they are based on what happens to be in the fridge. Our staples tend to be carrots and cabbage and tomatoes in the summertime.”
1. Begin with organic spring mix, baby spinach, romaine lettuce, arugula or some combination of any of them.
2. Add shredded carrots, chopped bell peppers (any color), chopped and salted onions, chopped scallions, sliced red or green cabbage, tomatoes sliced into chunks or wedges, sliced cucumbers and sliced avocado.
3. Dress with a drizzle of olive oil, then toss using a fork and spoon. You want all the veggies to be lightly coated with the oil. Add a few shakes of salt and pepper. Then add a few shakes of balsamic or rice vinegar. Take it easy because you can always add more later. If you are my father or if you are fancy, add a drizzle of pomegranate syrup, coarsely chopped fresh parsley and fresh mint.