Refreshing, crisp, satisfying… That’s all you need to know about the Summer Chopped Salad.
Oh wait, it’s gluten-free + vegan too.
Summer Chopped Salad
Prep time
Total time
Author: Lauren Venosta
Recipe type: Salad
Serves: 3
Ingredients
- 1 head romaine lettuce, washed + chopped
- 1 english cucumber, chopped
- 1 green apple, cored + chopped
- 1 orange bell pepper, cored + chopped
- ½ cup sun-dried tomatoes, chopped
- ¼ cup hemp seeds
- Dressing:
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 Tbsp. yellow mustard
- 1 tsp. Italian seasoning
- ½ tsp. Himalayan pink salt
- ½ tsp. black pepper
Instructions
- Add your salad ingredients to a large bowl
- Whisk your dressing separately
- Mix the dressing with the salad, toss, and enjoy!
Meal prepping? Stack this salad in a mason jar for fresh salads all week long. Grab 3 large mason jars with lids and you’re ready to go.
Here’s how to stack it:
- Dressing first (4 Tbsp. each jar)
- Cucumbers, bell peppers, + apples next
- Sun-dried tomatoes
- Lettuce (pack it in!)
- Hemp seeds
The salad will stay fresh in the mason jar for up to 5 days! When you’re ready to eat, simply remove the lid, turn the jar upside down over a bowl, and watch your perfectly fresh salad come together in 10 seconds.
With joy and health,
