The chopped salad in a big white bowl on a rustic barn wood table. The salad is a mixture of finely chopped colorful vegetables (carrots, cucumbers, beets, yellow bell pepper, celery, tomatoes, chick peas, cooked sweet potatoes, broccoli canned artichoke hearts, and sundried tomatoes) all mixed with chopped lettuce and white quinoa. There are 5 slices of avocado fanned in the right top side of bowl.

The Ultimate Chopped Salad

 A close up view of the chopped salad in a big white bowl on a rustic barn wood table. The salad is a mixture of finely chopped colorful vegetables (carrots, cucumbers, beets, yellow bell pepper, celery, tomatoes, chick peas, cooked sweet potatoes, broccoli canned artichoke hearts, and sundried tomatoes) all mixed with chopped lettuce and white quinoa. There are 5 slices of avocado fanned in the right top side of bowl.
The ultimate chop

If you’re looking for the best salad ever, look no further! I basically took everything healthy and fresh that I had in the house, chopped it up really small, threw it in a big bowl and mixed it together…and it was amazing!

I made a super simple and healthy (oil free!) garlic lemon tahini dressing to go on it. My mom happened to be coming over and I was so excited to have this salad ready to go for her. I can’t wait to make it again!

Please comment below if you try it and let me know what you think!

The chopped salad in a big white bowl on a rustic barn wood table. The salad is a mixture of finely chopped colorful vegetables (carrots, cucumbers, beets, yellow bell pepper, celery, tomatoes, chick peas, cooked sweet potatoes, broccoli canned artichoke hearts, and sundried tomatoes) all mixed with chopped lettuce and white quinoa. There are 5 slices of avocado fanned in the right top side of bowl.

The Ultimate Chopped Salad

The absolute best salad, filled with every healthy food you could imagine, all chopped up and mixed perfectly together.
Prep Time 30 mins
Course Appetizer, Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine American
Servings 2

Ingredients
  

  • 1 cup cooked quinoa
  • 1 cups cooked quinoa
  • 1 cup garbanzo beans
  • 4 cups lettuce I used mixed greens
  • 1 large carrots
  • 1 stalk celery
  • 1 medium carrot
  • 1 cup canned artichoke hearts
  • 1 yellow (or any color) bell pepper
  • 1 cup sundried tomatoes
  • 1 medium beet
  • 1 cup cooked sweet potato I had leftover chopped oven-baked sweet potato that was cooked with taco seasoning.
  • 1 avocado

Dressing

  • 1 garlic clove
  • 2 tbsp tahini
  • 1 lemon
  • water

Instructions
 

  • chop lettuce and all of the ingredients below that through the sundried tomatoes into tiny pieces (remember to peel the carrot first and cucumber if you prefer)
  • peel the beet and julienne it (make small strips)
  • place all of the salad ingredients in one large bowl and mix very well
  • mince the garlic for the dressing and add it to a medium size bowl along with the tahini and juice from the lemon
  • whisk it all together and add water slowly until you reach your desired dressing consistency
  • pour dressing into salad and mix well
  • divide into 2 large bowls and top with avocado
Keyword chopped, chopped salad, healthy, protein, salad

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