Chopped Power Salad

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 ½ tbsp extra virgin olive oil
• 1 ½ tbsp red wine vinegar
• 1 tsp raw honey or raw agave nectar
• ½ 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 ½ 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.

Chopped Power Salad

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

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Ingredients

Scale 1x2x3x

• 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 ½ tbsp extra virgin olive oil
• 1 ½ tbsp red wine vinegar
• 1 tsp raw honey or raw agave nectar
• ½ tsp sea salt
• Pinch of black pepper

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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 ½ 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.

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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.