The Greenest Chopped Salad Recipe
Introduction
This vibrant Greenest Chopped Salad is packed with fresh green ingredients and a tangy, homemade dressing. It’s a refreshing, nutritious option perfect for lunch or as a side dish any time of year.
Ingredients
- 6 cups chopped greens, your favorite kind
- 1 green apple, chopped
- 1 cup chopped cucumber
- 1 cup shelled edamame
- 1/2 cup thinly sliced green onion
- 1 avocado, diced
- 1 cup broccoli florets
- 1 cup green grapes, cut in half
- 1/2 cup pistachios, roughly chopped
- 1/3 cup olive oil
- Juice of 1 lemon
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon maple syrup
- 2 tablespoons chopped fresh herbs, your favorite kind
- 1 small clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Step 1: In a jar, combine the olive oil, lemon juice, dijon mustard, maple syrup, fresh herbs, minced garlic, salt, and black pepper. Whisk or shake well until the dressing is fully emulsified. Set aside.
- Step 2: Place the chopped greens in a large bowl. Top with chopped green apple, cucumber, shelled edamame, thinly sliced green onion, diced avocado, broccoli florets, halved green grapes, and chopped pistachios.
- Step 3: Drizzle your preferred amount of the dressing over the salad and toss gently until everything is evenly coated. Alternatively, dress individual servings as desired.
Tips & Variations
- Use kale or spinach for the greens if you want extra nutrients and a heartier texture.
- Swap pistachios for toasted walnuts or almonds for a different crunch and flavor.
- Add a sprinkle of feta or goat cheese for a creamy contrast.
- For a vegan dressing variation, use maple syrup and omit mustard if desired.
Storage
Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within 1-2 days to keep it crisp. Re-toss the salad with dressing before serving. The dressing can be kept refrigerated for up to one week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad ahead of time?
Yes, you can chop the ingredients and store them separately, then toss with dressing before serving to keep everything fresh and crisp.
What can I use if I don’t have fresh herbs?
Dried herbs can be used in a pinch, but fresh herbs provide a brighter flavor. Parsley, cilantro, or basil work well in this salad.
PrintThe Greenest Chopped Salad Recipe
The Greenest Chopped Salad is a vibrant, nutrient-packed salad bursting with fresh green vegetables and fruits, topped with a zesty homemade lemon Dijon dressing. This refreshing salad combines crunchy greens, crisp apple, creamy avocado, and a flavorful dressing to create a healthy and satisfying meal or side dish that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Salad Ingredients
- 6 cups chopped greens, your favorite kind
- 1 green apple, chopped
- 1 cup chopped cucumber
- 1 cup shelled edamame
- 1/2 cup thinly sliced green onion
- 1 avocado, diced
- 1 cup broccoli florets
- 1 cup green grapes, cut in half
- 1/2 cup pistachios, roughly chopped
Dressing Ingredients
- 1/3 cup olive oil
- Juice of 1 lemon
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon maple syrup
- 2 tablespoons chopped fresh herbs, your favorite kind
- 1 small clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the Dressing: Place all dressing ingredients including olive oil, lemon juice, dijon mustard, maple syrup, chopped fresh herbs, minced garlic, salt, and black pepper into a jar. Whisk vigorously or screw the lid on and shake until thoroughly combined and emulsified. Set aside to allow flavors to meld.
- Assemble the Salad: In a large bowl, place the chopped greens as the base. Add the chopped green apple, cucumber, shelled edamame, green onions, diced avocado, broccoli florets, green grapes, and chopped pistachios on top of the greens.
- Toss and Serve: Drizzle the prepared dressing over the salad either by dressing the entire bowl or by topping individual servings. Toss gently to evenly coat all ingredients without bruising the avocado. Serve immediately to enjoy the fresh, crisp textures and vibrant flavors.
Notes
- For best texture, add avocado just before serving to prevent browning.
- You can substitute fresh herbs with parsley, cilantro, or basil based on preference.
- To make it vegan, ensure the maple syrup and other ingredients used are certified vegan.
- Store leftover dressing separately in the refrigerator for up to 3 days.
- This salad is best served fresh and not recommended for long storage after assembling due to avocado and apple oxidation.
Keywords: green salad, chopped salad, vegan salad, healthy salad, lemon dressing, avocado salad, edamame salad, fresh herbs salad
