Stephanie Morgan of Seabirds, Part Three

Stephanie Morgan of Seabirds, Part Three
Photo by Kimberly Valenzuela

Today we conclude our profile of Stephanie Morgan, the proprietor of the Seabirds gourmet vegan food truck, with a recipe she wants to share.

If you missed the first or second part of the profile, click here and here.

Otherwise, read on.

Chopped Summer Salad
(Feeds 10)

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2 cucumbers, seeded and cut in cubes
3 ears of sweat corn, kernels removed
10 cherry tomatoes, cut in half (you can use red or yellow tomatoes, or both for more color)
20 red grapes, cut in half
2 avocados, cut in cubes
5-10 mint leaves
5-10 basil leaves
juice of one lemon (or lime)
1 Tablespoon agave nectar
pinch of kosher salt (optional)
pinch of black pepper (optional)

In a large bowl combine cucumbers, corn kernels, tomatoes, grapes, avocado, mint and basil. Squeeze in the lemon or lime juice. Add salt, pepper, and agave. Toss and let chill.

The Seabirds Truck usually hangs around Irvine; you can follow its whereabouts by checking their website or their Twitter feed.



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