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.
For the Dressing:
1 /2 cup Red Wine vinegar
1/2 cup Extra Virgin Olive Oil
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
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.
Keywords: AIP diet, Paleo, Vegan, Allergy Friendly, Salad, Side Dish