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
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: Serves 4-6 1x
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
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.
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!