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!
So many people complain about eating salads, but it’s really not rocket science! I always make sure to use ingredients that I genuinely enjoy eating. If you hate celery, don’t add celery! It’s that simple! Dressing is also a huge factor of what makes or breaks a bowl of greens. This creamy herb dressing is a real winner, and when tossed throughout the salad makes every bite is hella tasty!
vegan chop salad with creamy herb dressing
Here’s a refreshing and filling summer salad you can prepare for the week ahead! Paired with a creamy herb dressing, I promise you’ll be reaching for seconds.
creamy herb dressing
- 1/2 C cold pressed olive oil
- 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
- 8-10 C kale, stems removed
- 1/2 lemon, juiced
- pinch sea salt
- 1 can chickpeas, rinsed and drained
- 1/2 lemon, juiced
- 1 tbsp fresh parsley, chopped
- 1/4 tsp cayenne
- sea salt and ground black pepper, to taste
- 1 avocado, diced (use 1/4 of the avocado per salad)
- 1 1/2 C corn kernels (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 (approximately 1 1/2 C)
- 1 green onion, finely chopped
- 1/2 C nut and seed mix (pumpkin seeds, sunflower seeds, hemp hearts)
Combine all of the dressing ingredients in a high-powered blender until smooth. Refrigerate until ready to assemble salad.
Finely chop kale into ribbons/shreds. Massage with lemon juice and sea salt with your hands for a few minutes until the kale has softened and wilted.
In a bowl, combine chickpeas with lemon juice, parsley, cayenne, sea salt and ground black pepper to taste until well combined. Refrigerate until ready to assemble the salad.
Prepare the rest of your vegetables for the salad. Make sure all of the vegetables are cut to uniform pieces.
Assemble the salad by combining kale, prepared vegetables, and chickpeas. Drizzle with as much creamy herb dressing as desired.
You can store all the components separately in the fridge and assemble salads to go every day of the week for lunch/dinner.