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Thanks to Julie van Rosendaal for sharing this recipe from her new cookbook, Dirty Food.

bashed salad

A few years ago, I fell in love with the smash salad at Camp Cookhouse and general store in the tiny town of Elkwater, Alberta. The salad is named for the baby cukes and radishes that are bashed and broken into rough chunks, making them a great size and shape to spear with a fork, with jagged edges that give dressing plenty of places to cling to. I started making a version with a creamy garlic-jalapeño-cilantro-lime sauce I fell for at around the same time, which is delicious on everything. (Bonus: this also makes good use of the crumby bits in the bottom of a bag of tortilla chips.)

Serves 2-4.

Bashed Salad
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    For the green sauce:
  • 1/2 bunch cilantro
  • 1 jalapeño, seeded and chopped
  • 1 garlic clove, peeled
  • juice of a lime (or peel and toss it in whole)
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • salt
  • For the salad:
  • 2-3 baby cucumbers, broken or cut into chunks
  • a handful of radishes, broken or cut into chunks
  • 1/2-1 cup chickpeas, well drained (and smashed if you like)
  • 1 avocado, sliced or diced
  • 1/4-1/2 cup crumbled feta
  • a few leaves of fresh mint, torn or thinly sliced
  • a couple handfuls of crushed tortilla chips (good ones)


  1. To make the green sauce, whiz everything in a blender, cilantro stems and all, adjusting the lime juice and salt as needed to suit your taste.
  2. Assemble the salad by layering the cucumbers, radishes, chickpeas, avocado, feta and mint on a platter or individual plates. Drizzle with green sauce (stash extras in the fridge for a week or so—you’ll find so many uses for it) and sprinkle with tortilla chips.
Excerpted with permission from Dirty Food by Julie van Rosendaal, 2019.
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