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5.0 from 6 votes

Best Chopped Salad

This is the Best Chopped Salad recipe ever! It’s made with fresh spring veggies and a herby salad dressing. It’s the perfect light lunch or side salad. This recipe fits the Autoimmune Protocol diet (AIP), Paleo, Vegan and Allergy Friendly.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 484 kcal
Course: Salad
Cuisine: American

Ingredients

For the dressing
  • 1 /2 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 3 scallions
  • 3 teaspoon fresh herbs I used Thyme, Rosemary and Oregano, chopped
  • 1 teaspoon salt
  • 1 bunch cilantro as a garnish (optional)
For the salad
  • 1 bunch asparagus chopped into 1/2 inch pieces
  • 1 head iceberg lettuce shredded
  • 2 small cucumbers shredded
  • 3 carrots peeled and shredded
  • 2 avocados chopped

Instructions

    Cup of Yum
  1. Combine dressing ingredients in a mason jar. Give it a shake and set aside.
  2. Bring a saucepan of water to boil. Add a pinch of salt.
  3. Boil asparagus pieces for about 2 minutes, until just cooked.
  4. Remove from pan, rinse with cold water, dry and then set aside.
  5. Combine the asparagus, lettuce, carrots, cucumbers and carrots to a large bowl.
  6. Toss to combine.
  7. Toss with salad dressing.
  8. Sprinkle the avocado across the top.
  9. Serve.

Nutrition Information

Serving 2cups Calories 484kcal (24%) Carbohydrates 24g (8%) Protein 7g (14%) Fat 42g (65%) Saturated Fat 6g (30%) Sodium 645mg (27%) Potassium 1217mg (35%) Fiber 13g (52%) Sugar 9g (18%) Vitamin A 9598IU (192%) Vitamin C 28mg (31%) Calcium 100mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 484

% Daily Value*

Serving 2cups
Calories 484kcal 24%
Carbohydrates 24g 8%
Protein 7g 14%
Fat 42g 65%
Saturated Fat 6g 30%
Sodium 645mg 27%
Potassium 1217mg 26%
Fiber 13g 52%
Sugar 9g 18%
Vitamin A 9598IU 192%
Vitamin C 28mg 31%
Calcium 100mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.