This recipe is all about the veggies: fresh, colorful and healthy veggies. This Ultimate Chopped Salad paired with a very easy, anyone can make, Garlic Vinaigrette. With an abundance of summer fresh veggies in this recipe, it’s the perfect summer salad! However, feel free to switch it up for your favorite fall or winter veggies throughout the year. Also, any extra chopped veggies can be used for meal prep during the week in a Vegetable Soup or colorful Veggie Pasta.
Ultimate Rainbow Chopped Salad with Homemade Garlic Vinaigrette
Ingredients
Ultimate Rainbow Chopped Salad
- 1 Red Bell Pepper diced
- 1 English Cucumber diced
- 1 red cabbage diced
- 1 red onion diced
- 1 avocado diced
- 1 Can of Artichoke Hearts diced
- Radishes diced
- Snap peas diced
- Tomatoes diced
- Pepperoncinis diced
- Black Olives diced
- Mozzarella balls halved
- Chickpeas
- Shredded carrots
Homemade Garlic Vinaigrette
- 3 cloves of Garlic
- Olive Oil to taste
- Apple Cider Vinegar to taste
- Crushed Red Pepper to taste
- Ground Black Pepper to taste
- Sea salt to taste
- Italian Seasoning to taste
Instructions
- Start off by dicing the following veggies: Red Bell Pepper, Cucumber, Red Cabbage, Red Onion, Avocado, Radishes, Tomatoes, Artichoke Hearts, Pepperoncinis, Black Olives.
- Before dicing the Snap Peas, make sure to cut the edges off.
- Plate your chopped veggies and combine.
- For the Garlic Vinaigrette: begin by flattening the Garlic with your knife & chop finely.
- In a medium sized bowl add the Olive Oil. Then, add the Apple Cider Vinegar.
- Add the following seasonings: Crushed Red Pepper, Ground Black Pepper, Sea Salt, & Italian seasoning.
- Whisk until the oil & vinegar are combined fully.
- Top your salad with the vinaigrette and enjoy!