Chopped Salad (A Very Vegetal-Belly One)
- October 25, 2012 |
- by Kirstin Uhrenholdt
A chopped salad just makes me happy. Firstly, it is very healthy with lots of crunchy vegetables. Secondly, it is neat to eat. Yeah, that might be a little silly, but nice nonetheless. No big green leaves to wrestle with, but most importantly it is just so tasty, each bite having all sorts of flavors and textures, each bite different than the next. So good it barely needs a dressing, just a bit of tartness, some salt, pepper and a drizzle of good olive oil.
The recipe suggests vegetables but they are all optional so do improvise — chopped beets, jicama, bell peppers, even a few cooked grains like spelt. Whatever you have on hand are all good additions, just try to keep everything close to the same size and amount, so no vegetable gets to yell too loud, all of them just humming in contented harmony.
1 cup chick peas, roughly chopped
1 small head of romaine lettuce
1 cup diced celery
1 cup diced tomatoes
1 cup diced red cabbage
1 cup cucumber, seeded and diced
1 cup pressed seasoned tofu diced
1 cup shredded carrots
1 large avocado diced
⅓ cup diced red onion
½ cup olives, roughly chopped
½ cup chopped fresh basil or parsley
Enough of this dressing, or your own favorite to make you happy.
To make 6 servings:
Combine all the ingredients in a big lovely salad bowl, toss. Add a splash of dressing. Toss again, then call us all over for lunch please.