So last September, I went to lunch with Denise and Lori at their “club”. So I am not really a “club” kind of person, usually, but this place has a fantastic chopped salad and who doesn’t like a chopped salad? Also, they are fun women to hang out with and going out to lunch is always a treat! I had pretty much given up eating salads as they have been a staple in my diet for years and I am just plain sick and tired of them. But, chopped salad is different – tons of flavors and textures all mixed together, no bite is quite the same, lots of room for variety and creativity. So when I went home, I got on amazon and ordered a salad chopper like this one.
It arrived and I promptly tucked it away in a cabinet because I hate extra things on my counters and well, I pretty much forgot all about it. Fast forward to this week. My friend Marnie was coming over for a little lunch and career advice session (for me that is). I didn’t have a lot of time to cook, so started with the protein by taking out some wild-caught frozen salmon from Trader Joes and baking it. Then, I remembered the salad chopper. PERFECT!
I took out a bunch of my favorite salad fixins, hoping that my tastes mixed with Marnie’s. Guess what, we were TOTALLY in synch. When she arrived, I was just making the dressing, which I wanted her approval on and we were good to go!
The salad was SO good and Matt, who as you know does not care for fish, especially salmon, happily ate it for dinner.
Prep Time: 15 minutes (excluding cooking your protein, includes making the dressing)
Cook Time: none
Servings: Depends on how much protein you use, assume 2 – 3 ounces of protein per serving
1 lb. cooked salmon
- 1 can of salad cut hearts of palm
- 1 large red pepper, chopped
- 2 baby cucumbers
- 2/3 cup shredded carrots (mine were pre-shredded)
- 1 cup of sungold tomoatoes, cut in half
- 2 hard boiled eggs, diced with an egg slicer
- 3 stalks of celery, diced (the crunch is perfect)
- Red leaf lettuce (about 1/2 small head)
- 1/4 cup fresh dill
- About 1/4 cup of Sesame ginger dressing (see recipe on this post)https://contemporarycavegirl.wordpress.com/2014/07/11/sesame-ginger-grilled-chicken-thighs/
- Layer in salad ingredients one by one starting with the lettuce.
- Last step should be to add the salmon, which you should crumble in with your fingers or a fork.
- Use the salad chopper to start breaking up and combining the ingredients.
- Drizzle in the dressing and continue to chop until it is at your desired consistency.
- Dig in!
I was loved the chopped salad concept so much, that I made a chicken chopped salad yesterday.
- 1/2 lb. leftover Sesame grilled chicken thighs
- 3 hard boiled eggs
- 2/3 package of fresh organic sundried tomatoes, softened
- 2 cucumbers, sliced
- 2 red peppers, sliced
- 1/3 – 1/2 cup jicama, diced (thing crunch again)
- 1/4 cup fresh cilantro
- 1/2 head red leaf lettuce.
This time I didn’t dress is since I made a lot and didn’t want it to get soggy. When I was ready to eat, I just drizzled some balsamic vinegar on top. PERFECT. I had it for lunch and dinner yesterday and Matt had it for dinner.