Chopped Salad with Lemon Herb Vinaigrette

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If you are a vegetarian looking for protein packed salads, or you’re just looking for ways to eat clean and healthy, this chopped salad will not disappoint. Inspired by chopped salads at some of my favorite restaurants, like R+D and Honor Bar in Dallas, this is my take on a simple, but flavor packed salad that is crunchy, filling and satisfying!

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Chopped Salad with Lemon Herb Vinaigrette

  • Author: Roni Proter
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2

Ingredients

Units Scale
  1. 3 cups organic mixed greens
  2. 1/4 cup bean sprouts
  3. 1/4 cup celery
  4. 1/4 cup tri-colored bell pepper
  5. 1/2 avocado
  6. 1/4 cup aged Asiago cheese
  7. 1/4 cup carrot
  8. 1/4 cup radishes
  9. 1 hard-boiled egg
  10. 1 tsp capers, drained
  11. 1 tsp chili flake (optional)
  12. 2 tbsp fresh dill
  13. 2 tbsp roasted, salted pumpkin seeds
  14. 1/4 cup lemon herb vinaigrette

Instructions

  1. Chop the lettuce and add it to a large salad bowl
  2. Dice the remaining vegetables into very small and equal pieces
  3. Dice the cheese
  4. Dice the had-boiled egg and sprinkle with drained capers and chili flake, if using
  5. Add all the chopped vegetables, cheese and egg to the salad bowl and toss gently
  6. Drizzle over the salad dressing and toss. Start with a few tablespoons, taste and add more if desired
  7. Top with pumpkin seeds and serve

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Share a photo and tag us @DinnerReinvented — we can’t wait to see what you’ve made!

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Lemon Herb Vinaigrette

  • Author: Roni Proter
  • Prep Time: 1 minute
  • Total Time: 1 minute

Ingredients

Units Scale
  • 2 tbsp fresh dill
  • 2 tbsp green onion
  • 1 tbsp basil
  • 1 tsp mint
  • 1 garlic clove
  • Juice from lemon
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • pinch of sugar
  • 1/3 cup extra virgin olive oil

Instructions

  1. Chop all of the herbs and the garlic and add to a blender
  2. Add the fresh lemon juice, Dijon mustard, salt and sugar 
  3. Pulse until the mixture turns a light pale and the herbs are finely chopped, about 30 seconds
  4. Turn the blender on and slowly pour in the extra virgin olive oil until emulsified, about 30 seconds
  5. Store in a glass container for up to 3 days

Did you make this recipe?

Share a photo and tag us @DinnerReinvented — we can’t wait to see what you’ve made!

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