This delicious salad recipe was inspired by my latest travels to Los Angeles. It's a vegan haven that's for sure, but on so many menus I came across a vegan chop salad. It usually didn't have as much variety as I've included in my rendition but it was fresh and filling. Feel free to add any other chopped up veggies that you like too!
We also made a video for this recipe as part of Kin Community's bridal bootcamp collaboration!
** makes 4 small salads or 2 large salads (as pictured)
creamy herb dressing ingredients:
1/2 C olive oil (cold pressed)
1/3 C water
2 tbsp apple cider vinegar
1/4 C nutritional yeast
1/4 C hemp hearts
1 tsp fresh dill
1 tsp fresh parsley
1 tsp onion powder
1/4 tsp sea salt
Combine all the dressing ingredients in a high-powered blender until smooth. Refrigerate until ready to assemble salad.
8-10 C kale, stems removed
1/2 lemon, juiced
pinch sea salt
Finely chop kale into ribbons/shreds. Massage with lemon juice and sea salt with your hands for a few minutes until the kale is softened and wilted.
dressed chickpeas ingredients:
1 can chickpeas, rinsed and drained
1/2 lemon, juiced
1 tbsp fresh parsley, chopped
1/4 tsp cayenne
sea salt & pepper to taste
In a bowl combine chickpeas with lemon juice, parsley, cayenne, sea salt & ground pepper to taste until well combined. Refrigerate until ready to assemble the salad.
1 avocado, diced (use 1/4 of the avocado per salad)
1 1/2 C corn kernals (either 2 left over cobs, cut off, or frozen thawed)
1 C chopped cucumber
1 1/2 C chopped cherry tomatoes
1 1/2 C chopped celery
1 crown broccoli, chopped in florets (approx. 1 1/2 C)
1 green onion, finely chopped
1/2 C nut & seed mix (pumpkin seeds, sunflower seeds, hemp hearts)
Prepare the rest of your vegetables for the salad. Make sure all the veggies are cut to uniform pieces.
NOTE: You can store all the components separately in the fridge and assemble salads to go every day of the week for lunch/dinner.