Every morning I drink 2c of kale in smoothie form. Then I eat a humongous salad for lunch. And somehow manage to incorporate sauteed greens into our dinner. Greens are delicious and packed with nutrition. It’s impossible to eat too much!
Last weeks’ salad was especially awesome. I usually make one big container at the beginning of the week and eat the same salad every day. Somehow eating the same thing everyday doesn’t seem to get old. And its a great way to use up any leftover seasonal veggies in the fridge.
Kitchen Sink Chopped Salad
Adapted from Clean Food by Terry Walters
- 4 c spinach
- 1/2 head cabbage
- 1 pint cherry tomatoes
- 1 bunch asparagus
- 1/2 c sugar snap peas
- 1 orange bell pepper
- 1 c chickpeas
- 1/2 c olive oil
- 1/4 c white wine vinegar
- 1 T agave nectar
- 1 T finely diced onion
- 1 T poppy seeds
- 1/4 tsp paprika
- salt and pepper, to taste
- 2 avocados
- Chop or chiffonade spinach and cabbage and place in a large shallow bowl.
- Blanche asparagus and peas in boiling water for 5 minutes. Cool in a bowl of ice water before adding to salad.
- Dice asparagus, peas, pepper, and tomatoes and add to greens along with chickpeas.
- Add oil, vinegar, onion, poppy seeds, agave, paprika, salt, and pepper to a glass jar with a lid. Shake vigorously to combine. (Alternatively, whisk all ingredients together in a bow. I like the jar because I can store leftovers in it with less mess).
- Toss dressing with salad. Top with diced avocado.
I store the salad and dressing/avocado separately and toss together my one lunch serving just before eating to keep the greens and veggies fresh. To save leftover avocado, add lemon juice to exposed flesh, and store wrapped in plastic in an airtight container in the fridge.