Chopped Salad Recipe – Easy to Make and Delicious

Chopped Salad Recipe – Easy to Make and Delicious

Try this chopped salad recipe.

Chopped salads are super easy to make, and easy to customize to your taste.  On top of that they are quick and delicious ANNNND completely E4A compliant especially when you add your choice of protein.  All you’ll need in order to prepare this quick, delightful meal is a chopping board and a sharp knife.

I recently made my first chopped salad using what I had at home and it was marvelous.  

Here’s what I did.  You can of course change things to suit your taste, or what you have on hand.  

When you’re done be sure to let us know how it went by leaving us a comment. Also, if you find another chopped salad recipe you enjoy, I’d love to try it.

E4A Chopped Salad

2015-06-19 17:48:35

Serves 2

A simple version of the Chopped Salad that's easy to adapt and make your own.

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Prep Time

10 min

Prep Time

10 min

190 calories

13 g

0 g

15 g

4 g

2 g

248 g

136 g

2 g

0 g

12 g

Nutrition Facts

Serving Size

248g

Servings

2

Amount Per Serving

Calories 190

Calories from Fat 128

% Daily Value *

Total Fat 15g

24%

Saturated Fat 2g

11%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 0mg

0%

Sodium 136mg

6%

Total Carbohydrates 13g

4%

Dietary Fiber 9g

34%

Sugars 2g

Protein 4g

Vitamin A

123%

Vitamin C

29%

Calcium

6%

Iron

11%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 2 scallions
2. 1/2 a cucumber, peeled
3. 1/2 bunch arugula (rocket)
4. 1/2 head red leaf lettuce
5. 1 ripe avocado
6. EVOO
7. Red wine vinegar
8. Stone ground, whole grain mustard
9. Sea Salt
10. Freshly ground black pepper

Instructions

1. Secure your chopping board, and grab a sharp chef's knife
2. Peel and slice the cucumber and your scallions
3. Start slicing your leafy veggies and make a pile of it all in the center of your chopping board, and continue chopping it all.
4. Halve the avocado and remove the flesh. (I like to carve a cross hatch with the knife and then remove it all with a tablespoon.)
5. Add the avocado the the pile.
6. Create a large mound of all of your veggies, then create a well in the center and drizzle in 3 tablespoons of EVOO, 1 tablespoon red wine Vinegar, and one teaspoon mustard.
7. Salt and Pepper to taste and toss so everything is well coated.
8. Serve and smile.

By Coach Be Moore

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calories

190

fat

15g

protein

4g

carbs

13g

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Eating For Abs https://eatingforabs.com/