Chopped Veggie Salad
A couple weekends ago we threw our annual summer kickoff BBQ. My mom brought a killer chopped salad that everyone requested make it to the blog. So, here it is.
Something to understand about how my mom and I cook: we throw everything into a dish based on intuition, taste and what's available. Following recipes feels confusing and restrictive. So when I asked my mom for the recipe, she emailed me a list of foods. No amounts, no directions. It basically read like a shopping list. Writing recipes is tedious, and Cher Bear ain't got time for that.
I recreated the salad to come up with some more specifics for you, but try to keep in mind - you can make this based on what you have in the fridge and cupboard. Get creative, feel relaxed—you can't mess this up.
I recommend making this for your next summer party. Veggies are wildly under-represented at cookouts and the like. Bring this, and you'll have something healthy to eat, PLUS people will be stoked to see some green matter. The hearty veggies and fruit in this hold up well to the dressing—and to sitting out on a table—so it won't get soggy or weird. Even better? You can make it ahead of time. I actually think it tastes better on day 2.
For another BBQ recipe, check out my Herby Potato Salad.
Double this recipe if you're going to a big party. It's also great to pack as a beach or poolside lunch!
CHOPPED SALAD INGREDIENTS
8 cups chopped veggies (ideas: carrots, celery, zucchini, broccoli florets, broccoli stalks, fennel, radishes, green beans, snap peas)
1 apple, chopped
1 cup red grapes, halved
2 scallions, chopped
Handful fresh herbs, chopped (parsley, cilantro, basil, rosemary)
1 inch knob ginger root, diced
2 cloves garlic, diced
1/2 cup pumpkin seeds (or other type of nut or seed)
DRESSING INGREDIENTS
1/4 cup + 2 tablespoons extra virgin olive oil
2 Tablespoons sesame oil
2 Tablespoons coconut aminos
2 Tablespoons apple cider vinegar
1/4 teaspoon sea salt
Pinch ginger powder
Pinch garlic powder
INSTRUCTIONS
Chop all veggies into small pieces. Combine the first 6 ingredients in a large bowl. Whisk the dressing ingredients in a separate, small bowl. Pour over veggies. Allow to marinate in fridge until ready to serve.
