Chopped Salad

Vegetarian
Gluten Free
Dairy Free
Health score
19%
Chopped Salad
30 min.
8
158kcal

Suggestions


Welcome to a delightful culinary experience with our Chopped Salad! This vibrant and refreshing dish is perfect for anyone looking to enjoy a healthy meal without compromising on flavor. Packed with a colorful array of fresh vegetables, this salad is not only vegetarian but also gluten-free and dairy-free, making it an excellent choice for various dietary preferences.

In just 30 minutes, you can whip up a generous serving for eight people, making it an ideal side dish for gatherings, picnics, or even a light snack. Each serving contains only 158 calories, allowing you to indulge guilt-free while still getting a nutritious boost. The combination of crunchy cucumbers, sweet cherry tomatoes, and creamy avocado creates a delightful texture that will tantalize your taste buds.

The homemade dressing, featuring zesty Dijon mustard and tangy white wine vinegar, ties all the ingredients together beautifully, ensuring every bite is bursting with flavor. Whether you’re serving it as an antipasti or a starter, this Chopped Salad is sure to impress your guests and leave them asking for the recipe. So grab your bowl and whisk, and let’s get chopping!

Ingredients

  • small avocado pitted chopped
  • cup carrots shredded
  • large rib celery stalks chopped
  • cup cherry tomatoes halved
  •  cucumber peeled seeded chopped
  • tablespoon dijon mustard 
  • 0.5 cup green beans halved
  •  bell pepper green seeded chopped
  • large hardboiled eggs chopped
  • cups lettuce chopped
  • 0.5 cup marinated artichoke chopped
  • 0.5 cup marinated mushrooms chopped
  • 0.8 cup olive oil 
  • 0.5 cup pepperoncini peppers chopped
  •  radishes chopped
  • small onion red chopped
  • 0.5 cup roasted peppers red jarred chopped
  • servings salt and pepper 
  • 0.3 cup citrus champagne vinegar 

Equipment

  • bowl
  • whisk

Directions

  1. Make dressing: In a bowl, whisk together mustard, vinegar, salt and pepper.
  2. Drizzle in olive oil, whisking vigorously, until well blended.
  3. Make salad: In a large bowl toss all salad ingredients together.
  4. Drizzle with dressing and toss again to coat.
  5. Serve immediately.

Nutrition Facts

Calories158kcal
Protein11.12%
Fat61.42%
Carbs27.46%

Properties

Glycemic Index
39.1
Glycemic Load
1.47
Inflammation Score
-9
Nutrition Score
13.424782659696%

Flavonoids

Cyanidin
0.08mg
Pelargonidin
1.89mg
Epicatechin
0.09mg
Epigallocatechin 3-gallate
0.04mg
Apigenin
0.08mg
Luteolin
0.77mg
Isorhamnetin
0.69mg
Kaempferol
0.25mg
Myricetin
0.04mg
Quercetin
3.98mg

Nutrients percent of daily need

Calories:158.42kcal
7.92%
Fat:11.21g
17.25%
Saturated Fat:1.88g
11.76%
Carbohydrates:11.28g
3.76%
Net Carbohydrates:6.89g
2.51%
Sugar:4.35g
4.84%
Cholesterol:69.94mg
23.31%
Sodium:444.38mg
19.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.57g
9.13%
Vitamin A:3408.76IU
68.18%
Vitamin C:37.33mg
45.25%
Vitamin K:26.81µg
25.53%
Fiber:4.38g
17.53%
Folate:60.78µg
15.2%
Vitamin B6:0.26mg
13.24%
Potassium:446.04mg
12.74%
Manganese:0.24mg
12.1%
Vitamin E:1.73mg
11.53%
Vitamin B2:0.19mg
10.89%
Selenium:6.88µg
9.82%
Vitamin B5:0.88mg
8.84%
Phosphorus:88.32mg
8.83%
Copper:0.15mg
7.47%
Magnesium:28.18mg
7.05%
Vitamin B1:0.11mg
7.05%
Iron:1.21mg
6.73%
Vitamin B3:1.07mg
5.33%
Calcium:48.5mg
4.85%
Zinc:0.66mg
4.39%
Vitamin B12:0.21µg
3.47%
Vitamin D:0.41µg
2.75%
Source:My Recipes