Dairy-Free Chop Salad
Bright, crunchy, and completely dairy-free, this Dairy-Free Chop Salad is the ultimate fresh and wholesome meal for your table. Packed with vibrant vegetables like crisp romaine, earthy red cabbage, sweet cherry tomatoes, and creamy avocado, it's a rainbow of nutrition in every bite. Protein-rich chickpeas add heartiness, while fresh parsley and green onions elevate the flavor. Tossed in a zesty homemade dressing made with olive oil, red wine vinegar, Dijon mustard, and a hint of garlic and lemon, this salad is as satisfying as it is nutritious. Ready in just 20 minutes with no cooking required, it's perfect for a quick lunch, side dish, or light dinner. Ideal for those seeking healthy, vegan, or gluten-free options, this salad is a delicious celebration of clean, wholesome eating!
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Recipe Information
Ingredients
- 2 hearts Romaine lettuce
- 1 cup Red cabbage
- 1 medium Cucumber
- 1 cup Cherry tomatoes
- 1 large Carrot
- 1 medium Red bell pepper
- 1 large Avocado
- 1 15 oz can Chickpeas
- 2 stalks Green onions
- 0.25 cup Fresh parsley
- 0.25 cup Olive oil
- 3 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 Lemon
Instructions
Wash and dry the romaine lettuce hearts. Chop into bite-sized pieces and place in a large salad bowl.
Thinly slice the red cabbage and add it to the bowl.
Peel the cucumber, cut it into quarters lengthwise, and then slice. Add to the salad bowl.
Halve the cherry tomatoes and add them to the mix.
Peel and grate the carrot, and then add to the bowl.
Seed and chop the red bell pepper into small pieces, then add to the salad.
Cut the avocado into small chunks and add to the bowl, ensuring they are evenly distributed.
Drain and rinse the chickpeas, then add to the salad.
Thinly slice the green onions and add them to the salad along with the chopped parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic until well combined.
Season the dressing with salt and black pepper according to taste.
Squeeze the juice of half a lemon into the dressing and mix well.
Pour the dressing over the salad and toss gently to combine all the ingredients.
Serve immediately or refrigerate for up to one hour before serving to allow flavors to meld.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1773 mg | 77% | |
| Total Carbohydrate | 208.1 g | 76% | |
| Dietary Fiber | 73.1 g | 261% | |
| Total Sugars | 49.7 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 844 mg | 65% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 6117 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
