It’s Wednesday but it feels like it should be Friday! Today I am sharing a vegetarian chopped salad for my summer salad series. I found this recipe over on the Aida Mollencamp site. If you’ve never been there you should hop over and check it out, lots of great recipes and photography.
I was looking for a fresh and easy salad, preferably vegetarian and this one looked like the perfect fit. Plus I thought it would be fun to photograph all of the pretty colors. The directions look lengthy but it is really just a lot of chopping which can be relaxing.
Ingredients
6 tablespoons white wine vinegar
3 tablespoons granulated sugar
1 teaspoon kosher salt
1/2 pound baby carrots, trimmed and sliced paper thin
For the dressing:
1/2 cup plain Greek yogurt
1/3 cup buttermilk, well shaken
1 tablespoon white wine vinegar
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon granulated sugar
For the salad:
6 ounces mixed spicy greens (such as baby spinach or arugula)
1 handful roasted and salted almonds
1 medium ripe avocado, medium dice
1 1/2 cups cooked chickpeas
2 Persian cucumbers, trimmed and sliced into half moons
1 bunch baby spring radishes, trimmed and sliced into half moons
![](http://www.kuzakscloset.com/wp-content/uploads/2012/08/DSC02029.jpg)
Instructions
For the quick pickle:
Stir together the vinegar, sugar, and salt until well combined. Add the carrots and toss to coat. Cover and refrigerate until ready to use, at least 15 minutes.
For the dressing:
Place all ingredients in a medium nonreactive bowl and whisk until smooth and evenly combined. Taste and adjust seasoning as desired.
For the salad:
Place the greens in a large serving bowl (or individual bowls if you’d prefer) and arrange all the ingredients on top. Drizzle with a few spoonfuls of the dressing and serve.
I can’t believe summer is almost over and next week is my last week to try a new salad for my summer salad series. I am thinking about trying a steak salad, do you have any tips for me?
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