The Healthy Chop: The standard salad gets a makeover.

Are your salads getting a little boring lately? Let me ask this- do you make the same one (or two) almost every night? In the month of the salad (I’m serious) I’d hate to see so many people give up their healthy eating habits because it gets boring. Let’s change it up a little bit. Presenting The Healthy Chop.

Chopped salad, although the same ingredients as many standard salads, is presented in a different way- a little crunch, and lots of the good stuff in every bit. No hunting around in your bowl for the “treasures”. You know what I mean. Not to mention the awkward salad hang.  You know, when you try to take a bite and it just hangs out the side of your mouth because it’s too big? Everything is chopped, bite sized and ready to go.  Plus, it’s a salad that’s a hearty meal, depending what else you add in. Multiple problems solved with one easy dish. That, my friends, is why it’s for dinner this week.

I am usually a spinach or mixed greens kind of girl, but romaine can be refreshing once in a while as well as its a bit crunchier than the other varieties. Start with that as your base and add whatever other veggies, meat or beans that you prefer. In mine, I had cucumbers, basil, tomatoes, and organic herbed turkey breast. I wanted to add garbanzo beans and avocado as well, but didn’t have time to stop at the store. It was great without, but I imagine even better with it.

Ingredients: (serves 2)

1 head romaine lettuce, washed and chopped finely

2 roma tomatoes

1 huge handful fresh basil, chopped

3 slices organic herbed turkey breast (or shredded chicken)

1 cucumber, peeled

1 avocado, diced

1 can garbanzo beans, drained and rinsed

Dressing:

6 TB olive oil

3 TB  balsamic vinegar

2 TB dijon mustard

sea salt & pepper

 

Directions:

Line up washed romaine leaves and chop finely into strips. Cut tomatoes in half and scoop out the middle seeds and goop.  Chop into small cubes. This key to a great chopped salad. Do the same with your cucumber: Cut it in half, scoop out the seeds. Place the scooped out cucumbers face down on the cutting board and slice into 1/3rds. Turn sideways and chop into small cubes. Add chopped basil and the turkey to a large bowl. Whip up your dressing and toss the salad to coat.

The possibilities for toppings are endless-all you need is a good, sharp chopping knife. Enjoy!