Want a chopped salad recipe that just screams Spring? Here you go! This recipe is bursting with fresh asparagus, artichokes, orange bell peppers, red onions, chickpeas and more. Topped off with avocado oil for a light fresh taste and white balsamic vinegar for that tang you love. Healthy and tasty, you are going to love this!
1 pound asparagus, trimmed & chopped 15 ounce can of chickpeas, drained & rinsed 1 carrot, peeled & chopped 6 easter radishes, trimmed & sliced 1 English cucumber, peeled & chopped 1/4 cup chopped red onion 1 pint cherry tomatoes, halved 1 orange bell pepper, seeded & chopped 15 ounce can artichoke hearts, drained & chopped 1/4 cup avocado oil 1/8 cup white balsamic vinegar 2 ounces crumbled feta cheese Sea salt and pepper
6 side servings
Add all of the chopped vegetables to a large mixing bowl.
Add avocado oil (any light oil will do) and the white balsamic vinegar (regular balsamic is just fine). Toss until all of the veggies are fully coated.
Salt and pepper to taste.
Top with crumbled feta and serve.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.