The Greenest Chopped Salad Recipe
A vibrant and nutrient-packed Greenest Chopped Salad featuring a medley of fresh greens, green apple, cucumber, edamame, avocado, broccoli, grapes, pistachios, and a zesty lemon-dijon dressing. This refreshing salad is perfect for a healthy meal or side dish, combining crisp textures with a flavorful, herbaceous dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad
- 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
- 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
- Make the dressing: Place all dressing ingredients—olive oil, lemon juice, dijon mustard, maple syrup, fresh herbs, minced garlic, salt, and black pepper—into a jar and whisk vigorously or shake until well combined to create a smooth, flavorful dressing. Set aside.
- Assemble the salad: In a large bowl, place the chopped greens as the base. Add the chopped green apple, cucumber, shelled edamame, thinly sliced green onion, diced avocado, broccoli florets, halved green grapes, and roughly chopped pistachios on top of the greens.
- Toss the salad: Drizzle your desired amount of the prepared dressing over the salad ingredients. Toss gently but thoroughly until all components are evenly coated with the dressing. Alternatively, you can serve the salad undressed and drizzle dressing over individual servings just before eating.
Notes
- Use a variety of fresh greens like spinach, kale, romaine, or mixed lettuces for a diverse texture and flavor.
- Fresh herbs such as parsley, cilantro, or dill can be used based on your preference to customize the dressing.
- To keep avocado from browning, add it just before serving or toss with a little extra lemon juice.
- This salad works well as a main meal with added protein like grilled chicken, tofu, or tempeh if desired.
- Store leftover dressing separately in the refrigerator for up to a week.
Keywords: green salad, chopped salad, healthy salad, vegetarian salad, fresh greens, avocado salad, edamame salad, lemon dressing
