Go Back

Chop Salad

A vibrant and fresh chop salad packed with crisp vegetables, delightful textures, and invigorating flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Base
  • 6 cups Mixed Greens A base for freshness and nutrients.
  • 1 cup Cherry Tomatoes Adds sweetness and juiciness.
  • 1 cup Cucumber Provides crunch and refreshing taste.
  • 1 small Red Onion Offers a hint of sharpness and color.
  • 1 cup Bell Peppers Contributes sweetness and beautiful hues.
  • 1 medium Avocado Gives creaminess and healthy fats.
  • 1 cup Chickpeas Ensures a filling and protein-packed salad.
Dressing
  • 3 tablespoons Olive Oil Brings richness and helps blend flavors.
  • 2 tablespoons Apple Cider Vinegar Adds zesty brightness.
  • to taste Salt Season to taste.
  • to taste Pepper Season to taste.

Method
 

Preparation
  1. Wash all vegetables thoroughly.
  2. In a large bowl, combine mixed greens, halved cherry tomatoes, diced cucumber, chopped red onion, and diced bell peppers.
  3. Slice the avocado and add it to the bowl along with the rinsed chickpeas.
  4. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
  5. Drizzle the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
  6. Serve immediately or store in the fridge until ready to eat.

Notes

For best results, consider adding fresh herbs, quinoa, feta cheese, or nuts. Make the dressing with lemon juice for a fresh twist and prepare vegetables in advance for quicker assembly.