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Chopped Salad

by Stacy Beeson, St Luke's dietitian


Posted on August 29, 2011 at 4:28 AM

Updated Monday, Aug 29 at 6:37 AM

Chopped Salad of Your Choice

4 scallions
1/2 cucumber
2 cups chopped any green lettuce
A handful of fresh basil leaves
2 small, just ripe avocados
Large handful sprouted cress or alfalfa
Optional: 2 ounces cheddar cheese
Extra virgin olive oil
Red wine vinegar
English mustard (like the jarred Colman's)
Sea salt and freshly ground black pepper

Grab a big chopping board and sharp knife. First trim and chop the scallions and remove seeds from cucumber. Chop lettuce, basil, avocado and alfalfa. Bring all items to the center of the board which should form a big mound. Crumble over the cheese. Make a well in the middle and drizzle in 3-4 tablespoons of extra virgin olive oil and 1-2 tablespoons of red wine vinegar. Add a teaspoon of English mustard and a good pinch of salt and pepper. Mix up so everything gets well coated and serve on the board or in a bowl. Enjoy!