I love chopped salad! The possibilities are endless, so you can switch it up depending on your daily mood. Here I’ll give you a list of what I use for my base, and then I’ll give you ideas of what you can add for daily toppings. I like to prep the base ahead of time, several days’ worth in separate containers. Then all you have to do is grab a container out of the fridge, chop it all up (I use kitchen shears), add your toppings and a dressing, and you are good to go!
Food, Lunch/Dinner, Recipes
Romaine lettuce, washed, cut into 1-inch slices, then spun-dried
Spinach, washed, then spun-dried
Shredded purple or green cabbage
Sliced green, red or sweet onions
Sliced green pepper
Sliced colored pepper, red, orange or yellow
Beans (black, pinto, kidney, or chickpeas), drained and rinsed
Seeds (sunflower, pepitas, sesame, etc.)
1 Tbs ground flaxseed
Dried or fresh fruit (I love craisins, grapes or mandarin oranges!)
Nuts (Pecans, almonds, walnuts, cashews, etc.)
Avocado, sliced, with a bit of lime juice
Jicama, shredded or diced
I like to set out 6 large tupperware containers and fill them up with the salad base ingredients. Each container is one serving. You can adjust the amount according to how big you consider one serving.
When it's time for lunch/dinner, pull out your container, chop up the ingredients inside (I use kitchen shears), and add your toppings of choice.
After you've built your salad, you can add hummus, salsa, or a healthy dressing of your choice, toss it all together and enjoy!