One of the biggest obstacles to cooking healthy meals is time. But I rarely spend more than 10 minutes on any recipe, and 20 is my max. My secret? A chef’s knife that–thanks to my husband–I actually learned to use.
Using the proper knife can significantly reduce prep time. So may I humbly suggest the following: throw away the cheap Israeli paring knives—in red, blue and green—and dust off that chopping knife from your wedding shower. Here’s a video demonstrating how to use it. Spend 2 minutes now; save many more later.
And now that you’re an expert chopper, try making this salad in under 5 minutes.
2 cups tomatoes
2 cups cucumbers
½ cup red onion
¼ cup olive oil
juice of one lemon
salt and freshly ground pepper to taste
Finely chop the veggies and mix in the other ingredients.