Crisp & Fresh Chopped Salad

I’m always so inspired when I don’t have a set recipe in mind. I just kind of wing it. Well, that’s exactly how this lil baby was born, the ultra fresh chopped salad. It is not only enormous, but also jam packed with crisp, fresh, creamy, ingredients guaranteed to have you asking for a second plate. Best part? All clean ingredients, right down to the dressing!

Here’s what you’ll need:

Salad

Large salad bowl
cutting board
paring knife
whisk or fork
small bowl
1 head green leaf lettuce
1 romaine lettuce heart
1 cup diced red cabbage
1 fennel bulb with fronds
2 green onions, thinly sliced with bulb
1/4 cup thinly sliced radishes
1 medium sized avocado
3 stalks of hearts of palm thinly sliced optional
1 red bell pepper
1 yellow bell pepper
3 Persian cucumbers diced
1/2 cup chopped grape tomatoes
2 tbsp. canola oil
1 handful fresh parsley roughly chopped

Dressing

1 navel orange, juiced
2 tbsp. olive oil
dash of cumin
salt and pepper
1 generous handful fresh mint, finely chopped
3 tbsp. honey

I personally enjoy this salad without added protein, however, feel free to add grilled chicken or salmon for an entree option!

Step 1

Clean and chop the romaine and green leaf lettuce and add to the large bowl. Add shredded red cabbage on top.

Step 2

Finely slice green onions, fennel bulb, hearts of palm, avocado, and radishes. Add to bowl.

Step 3

Chop cucumbers, tomatoes, and both red and yellow bell peppers. Add to bowl. Top with roughly chopped parsley, and canola oil.

For the dressing…

Combine the juice of one navel orange, honey, olive oil, cumin, and salt and pepper. Mix in finely chopped mint. Drizzle over entire salad, and toss.

Trust me when I say this salad is everything you need. The creamy avocado, crunchy cucumbers, zesty radishes, and sweet but fresh, light dressing. This recipe is perfect to bring to Thanksgiving/Friendsgiving for a not so predictable addition to the menu. Hope ya’ll enjoy this one as much as I do!