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!
PrintChopped Salad with Lemon Herb Vinaigrette
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 1x
Ingredients
Units
Scale
- 3 cups organic mixed greens
- 1/4 cup bean sprouts
- 1/4 cup celery
- 1/4 cup tri-colored bell pepper
- 1/2 avocado
- 1/4 cup aged Asiago cheese
- 1/4 cup carrot
- 1/4 cup radishes
- 1 hard-boiled egg
- 1 tsp capers, drained
- 1 tsp chili flake (optional)
- 2 tbsp fresh dill
- 2 tbsp roasted, salted pumpkin seeds
- 1/4 cup lemon herb vinaigrette
Instructions
- Chop the lettuce and add it to a large salad bowl
- Dice the remaining vegetables into very small and equal pieces
- Dice the cheese
- Dice the had-boiled egg and sprinkle with drained capers and chili flake, if using
- Add all the chopped vegetables, cheese and egg to the salad bowl and toss gently
- Drizzle over the salad dressing and toss. Start with a few tablespoons, taste and add more if desired
- Top with pumpkin seeds and serve
Lemon Herb Vinaigrette
- 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
- Chop all of the herbs and the garlic and add to a blender
- Add the fresh lemon juice, Dijon mustard, salt and sugar
- Pulse until the mixture turns a light pale and the herbs are finely chopped, about 30 seconds
- Turn the blender on and slowly pour in the extra virgin olive oil until emulsified, about 30 seconds
- Store in a glass container for up to 3 days
