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!
Prep Time 15minutes
Total Time 15minutes
Servings 4
Ingredients
1lbasparagus, trimmed & chopped
15ozcan of chickpeas, drained & rinsed
1carrot, peeled & chopped
6easter radishes, trimmed & sliced
1English cucumber, peeled & chopped
¼cupchopped red onion
1ptcherry tomatoes, halved
1orange bell pepper, seeded & chopped
15ozcan artichoke hearts, drained & chopped
¼cupavocado oil
⅛cupwhite balsamic vinegar
2ozcrumbled feta cheese
Sea salt and pepper
Instructions
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.