Chopped Italian Salad is loaded with crunchy raw vegetables and topped with a light lemon vinaigrette. The perfect all around salad. Gluten Free, Paleo Friendly, Dairy Free, and Whole 30.
It’s no secret I like to eat. It would be a bit strange if I didn’t since I have a food blog and all. I always seem to be hungry too.
What I really like to do is feast on the seasonal bounty of produce. I consider myself a semi-whole foodie, choosing fresh produce {local if I can} preparing it as simple and fresh as possible. I like the no fuss, no muss rule in the kitchen. Basically, I am a bit lazy, always hungry and want my food as quickly as possible.
This delicious salad is all fabulous raw veggies topped with a simple light fresh lemon vinaigrette. Quick to throw together and perfect on its own for a light meal, or along side fish, or chicken.
I am spoiled having my own garden, where I can eat vegetables as they ripen in my own yard, but if you don’t have time, space or a green thumb, check out your local farmer’s markets and try mixing and matching vegetables. You will learn to appreciate the flavors and textures of how vegetables work together.
What is your favorite spring vegetable?
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Chopped Italian Salad
Ingredients
Lemon Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 2 tablespoon fresh lemon juice 1 large lemon or 2 small
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Salad:
- 1/4 cup chopped Italian parsley
- 1 small head fennel trimmed and diced
- 2 ribs celery trimmed and diced
- 1/2 cup of red onion diced
- 2-3 cups mixed greens
Instructions
Lemon Vinaigrette:
- Mix all ingredients together in a mason jar and shake to combine.
Salad:
- Toss ingredients in a large bowl. Add half of the vinaigrette, toss and taste. If needed add more vinaigrette to your desired taste.
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