Garden-Fresh Chopped Salad
When it comes to living the healthy life, salads are a staple—and for good reason: They’re easy to make, full of vitamins and they fill you up.
Indeed this feel-good, look-good go-to delivers on all levels, including being good for Mother Earth, especially when the ingredients you use are organic and/or locally farmed.
Enjoy our recipe for a basic chopped salad and don’t hesitate to get creative with it by adding your favorite veggies of the season.
Ingredients:
1 lb. green beans, trimmed and cut into 1-inch pieces
8 oz. romaine lettuce, coarsely chopped
4 pts. red and/or yellow cherry tomatoes, each cut in half
2 red, orange and/or yellow peppers, cut into 1-inch pieces
2 avocados, peeled and cut into 1/2-inch chunks
Directions:
Steam green beans until tender-crisp.
Drain beans in colander and rinse under cold running water to stop the cooking.
In a 4-quart or larger cylindrical glass bowl or trifle dish, place half of the lettuce and then half of the tomatoes.
Layer with all of the green beans, then the peppers, then the remaining lettuce and then the remaining tomatoes.
Arrange avocados on top.
Dress with fresh lemon juice squeeze, an olive oil drizzle, a dash or two of Himalayan sea salt and some pepper to taste.
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