Chopped Power Salad

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ELIZABETH

I'm a Certified Health Coach, longtime blogger, and host of Elizabeth Eats on YouTube. In addition to writing recipes (I love to eat!), I'm a strong believer that life is too short to settle for anything less than living your best life.

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chopped power salad elizabeth_rider

Packed with flavor, texture, and nutrients, this salad is the perfect go-to meal and is sooo delicious. The chopped texture makes it more fun and easier to eat. Enjoy!

Chopped Power Salad

Prep Time: 10 min
Total Time:  10 min
Serves 4-6

Ingredients:

  • 2 heads leaf lettuce, cleaned and chopped into small pieces
  • 1 can garbanzo beans (aka chickpeas), drained and rinsed
  • 5 artichoke hearts packed in water, rinsed, dried and quartered
  • 5 scallions (aka green onions) – root end removed, white part + 4 inches green part finely chopped
  • 1 avocado, medium diced
  • 1 large or 2 small tomatoes, seeded and diced
  • 2 celery stalks, diced
  • 3 tbsp good quality blue cheese crumbles
  • 2 tbsp raw, hulled sunflower seeds

Dressing

  • 1 1/2 tbsp extra virgin olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1 tsp raw honey or raw agave nectar
  • 1/2 tsp sea salt
  • Pinch of black pepper

Method: Combine dressing ingredients in a large salad bowl and whisk together. Add salad ingredients and toss to coat.

The goal is to have all of the ingredients be about the same size, about 1/2 inch cubes. Also, give the lettuce a good chop – salad is always easier to each with chopped lettuce. I even chop my ready-to-go organic mixed greens that come in the big containers.

Make once, eat 2 or 3 times.
The recipe above is an extra large batch that I make for lunch and eat later in the day for a snack or dinner, then again for lunch the next day. If eating more than 4 hours later, make the dressing on the side and only dress what you eat as you go.

Omit the blue cheese crumbles to make this salad vegan.

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chopped power salad elizabeth_rider

Chopped Power Salad

  • Author: Elizabeth Rider
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: Serves 4-6 1x

Ingredients

Scale
  • 2 heads leaf lettuce, cleaned and chopped into small pieces
  • 1 can garbanzo beans (aka chickpeas), drained and rinsed
  • 5 artichoke hearts packed in water, rinsed, dried and quartered
  • 5 scallions (aka green onions) – root end removed, white part + 4 inches green part finely chopped
  • 1 avocado, medium diced
  • 1 large or 2 small tomatoes, seeded and diced
  • 2 celery stalks, diced
  • 3 tbsp good quality blue cheese crumbles
  • 2 tbsp raw, hulled sunflower seeds

Dressing

  • 1 1/2 tbsp extra virgin olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1 tsp raw honey or raw agave nectar
  • 1/2 tsp sea salt
  • Pinch of black pepper

Instructions

Combine dressing ingredients in a large salad bowl and whisk together. Add salad ingredients and toss to coat.

The goal is to have all of the ingredients be about the same size, about 1/2 inch cubes. Also, give the lettuce a good chop – salad is always easier to each with chopped lettuce. I even chop my ready-to-go organic mixed greens that come in the big containers.


Notes

The recipe above is an extra large batch that I make for lunch and eat later in the day for a snack or dinner, then again for lunch the next day. If eating more than 4 hours later, make the dressing on the side and only dress what you eat as you go.

Omit the blue cheese crumbles to make this salad vegan.

 

chopped-power-salad

 

 

Read the Comments +

  1. Dessie Pierce says:

    This is an incredibly good salad! Before I even got a chance to eat it, my mom texted me that it may be the best salad she had ever eaten. It lived up to that endorsement! A coworker tasted it and threatened to knock me down and steal it. Thanks so much for the recipe!

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Hi, I'm Elizabeth

I'm a strong believer that life is too short to settle for anything less than living your best life. 

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