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Best Chopped Salad

This is the Best Chopped Salad recipe ever! It’s made with fresh spring veggies and a herby salad dressing. It’s the perfect light lunch or side salad. This recipe fits the Autoimmune Protocol diet (AIP), Paleo, Vegan and Allergy Friendly.

This is the Best Chopped Salad recipe ever! It’s made with fresh spring veggies and a herby salad dressing. It’s the perfect light lunch or side salad. This recipe fits the Autoimmune Protocol diet (AIP), Paleo, Vegan and Allergy Friendly.

Scale

Ingredients

For the Dressing:

1 /2 cup Red Wine vinegar

1/2 cup Extra Virgin Olive Oil

3 Scallions

3 teaspoon fresh Herbs (I used Thyme, Rosemary and Oregano), chopped

1 teaspoon Salt

1 bunch Cilantro, as a garnish (optional)

For the salad:

1 bunch Asparagus, chopped into 1/2 inch pieces

1 head Iceberg Lettuce, shredded

2 small Cucumbers, shredded

3 Carrots, peeled and shredded

2 Avocados, chopped

Instructions

Combine dressing ingredients in a mason jar. Give it a shake and set aside.

Bring a saucepan of water to boil. Add a pinch of salt.

Boil asparagus pieces for about 2 minutes, until just cooked.

Remove from pan, rinse with cold water, dry and then set aside.

Combine the asparagus, lettuce, carrots, cucumbers and carrots to a large bowl.

Toss to combine.

Toss with salad dressing.

Sprinkle the avocado across the top.

Serve.

Keywords: AIP diet, Paleo, Vegan, Allergy Friendly, Salad, Side Dish

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