Vegan Classic Chopped Salad
Bright, refreshing, and completely plant-based, this Vegan Classic Chopped Salad is a vibrant twist on a timeless favorite. Packed with crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, sweet red bell peppers, and creamy avocado, every bite bursts with texture and flavor. Kalamata olives and shredded carrots add a tangy, earthy depth, while a homemade balsamic vinaigrette—made with Dijon mustard, maple syrup, and extra-virgin olive oil—brings the whole salad to life. This quick and easy vegan recipe is ready in just 20 minutes, making it perfect for busy weeknights or satisfying lunches. Whether you're serving it as a main dish or pairing it with your favorite plant-based entree, this salad is not only delicious but also a nutritious way to enjoy a medley of fresh, wholesome ingredients.
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 small Red onion
- 1 medium Carrot
- 1 large Avocado
- 0.25 cup Kalamata olives
- 2 tablespoons Balsamic vinegar
- 3 tablespoons Extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Maple syrup
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by washing and drying all the vegetables. Use a salad spinner for the lettuce to ensure it's thoroughly dry.
Chop the Romaine lettuce into bite-sized pieces and place in a large mixing bowl.
Halve the cherry tomatoes, slice the cucumber, and dice the red bell pepper. Add them to the mixing bowl.
Thinly slice the red onion and shred the carrot using a grater. Add these to the bowl with the other vegetables.
Slice the avocado in half, remove the pit, and cube the flesh. Add the avocado cubes and the Kalamata olives to the bowl.
In a small bowl or a jar with a lid, combine the balsamic vinegar, extra-virgin olive oil, Dijon mustard, maple syrup, salt, and black pepper. Whisk or shake until the dressing is well emulsified.
Pour the dressing over the chopped salad and gently toss everything together to ensure all the ingredients are coated in the vinaigrette.
Serve immediately as a light meal or alongside your favorite vegan dishes.
Nutrition Facts
Calories |
1110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2254 mg | 98% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 31.1 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3335 mg | 71% | |
*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.
