Summer time is almost here which calls for the need of multiple salad recipes. To make a successful chopped salad you want to use lots of color and make sure you use dry lettuce. You can use whatever you have on hand. I have listed some very colorful options below. I also included a very easy chipotle salad dressing (tex mex salad dressing, if you wish) to go with this chopped salad recipe, but of course you can use your favorite salad dressing. Enjoy!
A simple, yet delicious salad. Finely chopping salad ingredients increases flavor - plus a tex mex dressing!
- 1-2 handfuls per person handfuls of romaine lettuce
- Baby carrots
- Stalks of celery
- Enough red onion to measure about 1" x 1" x 2" wedge per person
- 1/8 avocado per person
- Red cabbage
- Red, green or yellow bell peppers
- cucumber, seeded*
- tomatoes, seeded*
- Artichoke hearts (not tex mex, but very good)
- Blanched cauliflower or broccoli
- Whatever else you wish to add
- 1/4 cup Greek yogurt (or dairy-free plain yogurt)
- 1/4 cup mayonnaise
- Gluten free bottled chipotle hot sauce, to taste (I use Bufalo brand.)
- Gluten free vinegar to taste (I used Heinz white vinegar)
- Stevia to taste
- In a food processor pulsate celery, carrots and red onion.
- Chop the lettuce, and if using, red cabbage, by hand. Ensure that the lettuce is dry.
- Cut the avocado and/or artichoke hearts into bite size pieces.
- Peel, seed and chop the cucumbers.
- Seed and chop the tomatoes.
- Toss everything together and serve with dressing below.
- Add Greek yogurt and mayonnaise in a small bowl; whisk together.
- Add vinegar and stevia to taste.
- Add filtered water if you wish it to be thinner.
- Whisk together and serve.
Because this salad is very dense you will not need to make the portion sizes very large. It is a very filling salad.
Note: This recipe is not sugar free, as the chipotle sauce I use contains sugar.