Bright colors, tasty veggies and easy to make, this chopped salad is full of nutrients and will keep your taste buds happy.
Mix together greens, produce and avocado, you’ve got a wonderful fat-burning salad for lunch or dinner. Throw in a little chicken or fish for protein.
- 2 heads romaine lettuce
- 1 head radicchio
- 2 peppers, red and orange
- A mixture of yellow and red cherry or grape tomatoes
- One avocado, cut up into bite-size squares
- Hearts of palm from one jar (all of them), cut up into bite-sized
- 3 baby cucumbers
- 1/2 can plain chickpeas
Homemade Dressing Ingredients
- Juice from one whole fresh lemon (discard the seeds)
- 1/2 cup olive oil
- 1 – 2 tablespoons Dijon mustard, to taste
- 1 teaspoon raw honey
- Handful chopped fresh basil
- 1 teaspoon oregano
- Salt and pepper to taste
To make the dressing: In a small mixing bowl, drop in the olive oil. Squeeze in the lemon juice. Add Dijon mustard, and mix through. Once the mustard starts to break up, add raw honey and continue mixing. Throw in the chopped fresh basil, the teaspoon of oregano, salt, and freshly ground pepper; all spices can be modified to taste. Continue to mix really well with a whisk or spoon, or put in a container so you can shake it up. You can serve immediately with salad, or refrigerate and save for another time. This stays fresh for a full week.
To make the salad: Finely cut or chop the romaine, cutting from the top down to the bottom in very thin amounts, to get a fully chopped texture. Place in a large bowl that you will serve the salad in. Then cut the radicchio in the same way and place in the bowl with the romaine. Cut up the peppers into small bite-size squares, and add to the lettuces. Cut up the yellow and red baby tomatoes, and put into the salad. Slice the baby cucumbers, each piece into fours, and add to the salad. Add the cut up bite-size squares of avocado and cut up bite-size circles of hearts of palm. Drain the chickpeas and add on top. Once you have all the ingredients in the salad, mix until they are combined. Mix in dressing and serve. Serves 4 to 6.
Recipe provided by Samantha Tritsch