Endlessly Adaptable Chopped Salad

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For some reasons, salads always taste better when hacked and chopped. This version is endlessly adaptable based on what you have on hand. 

A quickie post for y'all today!  It's been a busy week here in the Hartley household.  I'm waking up bright and early tomorrow morning to fly to Virginia for my dear friend Malia's wedding.  Actually, I wouldn't call it bright as my alarm is set for 3 am. I couldn't be more excited to be part of the wedding.  I suspect Malia is Martha Stewart's secret love child, because she clearly inherited her crafting skills.  From the DIY projects I've seen so far, I am positive it will be one of those picture perfect magazine weddings.  Most importantly, her and Jonathan are absolutely the sweetest couple, the epitome of marrying your best friend.  I just love them.
Salads are so much better when all the ingredients are chopped into little bite sized peices?  Each bite has all the good stuff in it!
This is my go to chopped salad from Jamie Oliver. I make this as a simple main course along with crusty, whole grain bread or topped with a homemade veggie patty or as a simple side dish. I've given you lots of alternative ingredients you can switch up based on what you have on hand.
Jamie Oliver's recipes are some of my favorites to cook. You should definitely check out his website, which is packed with lots of simple, whole foods recipes that allow quality ingredients to shine. The other thing I love about his recipes is how he writes in a conversational tone. As I read his recipes, I catch myself using a Bristish accent!

 

 

Chopped Salad
Author: Rachael Hartley, RD, LD, CDE
Serves: serves 4
Adapted from [url href="http://www.jamieoliver.com/recipes/vegetables-recipes/everyday-green-chopped-salad" target="_blank"]Jamie Oliver [/url]
Ingredients
  • 4 scallions, thinly sliced (or shallot, red onion...)
  • 1/2 a cucumber, chopped (can use other crunchy vegetable such as radish, celery, carrots, jicama...)
  • handful of basil leaves, jullienned (or cilantro or tarragon or oregano or mint or dill or...you get the point)
  • 2 avocados, diced (non-negotiable)
  • 1 large head of butterhead or Boston lettuce, chopped (any other lettuce or green would work fine)
  • handful of microgreens (watercress or sprouts may be easier to find)
  • 1/2 cup toasted walnuts, chopped (pine nuts, pecans, pumpkin seeds, almonds...)
  • 4 ounces of sharp cheddar cheese, diced (feta, blue cheese or any other strong flavored cheese you have on hand. Substitute 1/2 cup chopped oil-cured olives to make it vegan)
  • 2 tablespoons extra-virgin olive oil (Walnut oil would be a nice substitute. Ditto for sesame oil.)
  • 2 tablespoons red wine vinegar (balsamic, white wine, or citrus juice work too)
  • 2 teaspoons mustard (dijon, spicy brown, or good quality honey mustard)
  • salt and freshly ground black pepper
Instructions
  1. Toss scallions, cucumber, basil, avocado, lettuce, microgreens, nuts, and cheese together in a large bowl.
  2. Drizzle the oil and vinegar over the top.Top with mustard. Toss together to combine.