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!
1pound asparagus, trimmed & chopped
15ounce can of chickpeas, drained & rinsed
1carrot, peeled & chopped
6easter radishes, trimmed & sliced
1English cucumber, peeled & chopped
1/4 cup chopped red onion
1pint cherry tomatoes, halved
1orange bell pepper, seeded & chopped
15ounce can artichoke hearts, drained & chopped
1/4 cup avocado oil
1/8 cup white balsamic vinegar
2ounces crumbled feta cheese
Sea salt and pepper
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.