Plant-Based

Saturday Chopped Salad

The key to this salad is to cut the veggies into extra-small pieces – about the size of a pea – so that you get a variety of flavors and textures in every bite. Salzman uses her Everyday Salad Dressing to dress this fresh salad.

Servings
6

Ingredients

Saturday chopped salad

  • 1 head romaine lettuce, finely chopped
  • 3 cups diced red cabbage (or a mix of cabbage and chopped endive)
  • 5 pepperoncini, seeded and finely chopped (or try making your own pickled shallots*)
  • 3 radishes of your choice, finely diced
  • 2 Persian cucumbers, finely diced
  • 2 carrots, finely diced or julienned and finely chopped
  • 1/2 pint cherry tomatoes, quartered, optional
  • 1/2 bunch chives, finely chopped
  • 2/3 cup Everyday Salad Dressing, or as needed
  • 1 avocado, peeled, pitted, and diced
  • 3 oz full-fat feta cheese

Everyday salad dressing

  • 1 small shallot
  • 3/4 cup extra-virgin olive oil (or 1/2 cup olive oil + 1/4 cup flax oil)
  • 2 tbsp apple cider vinegar or red wine vinegar
  • 2 tbsp rice vinegar
  • 2 tsp raw honey or pure maple syrup
  • 1 tsp Dijon mustard
  • 3/4 - 1 tsp sea salt
  • ground black pepper, to taste (TRY: Simply Organic Ground Black Pepper)

Preparation

Saturday Chopped Salad

  • In a large bowl, combine lettuce and cabbage. Add pepperoncini, radishes, cucumbers, carrots, tomatoes and chives. Toss with enough dressing to coat lightly. Add avocado and feta and drizzle with a small amount of dressing. Toss very gently with your hands to incorporate into the salad.

Everyday Salad Dressing

  • In a small bowl or glass jar with a lid, whisk or shake all ingredients until emulsified. Cover and refrigerate for 5 to 7 days.
  • (NOTE: Because olive oil solidifies when chilled, you will need to remove it from the refrigerator well before you want to use it for it to become pourable.) 

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