Vegan Chopped Salad
This vegan chopped salad is a more plant protein-rich, herbaceous, spring-inspired take on a traditional chopped salad. Your favorite vegetables and herbs can easily be swapped in for those that I've included here.
Ingredients
Dressing
- ¼ cup apple cider vinegar
- ½ cup freshly squeezed lemon juice
- ¼ cup extra virgin olive oil
- 1 tbsp maple syrup
- ½ tbsp dried minced onion
- sea salt and black pepper, to taste
Salad Ingredients
- 2½ cups cooked brown or green lentils Trader Joe's steamed lentils work really well here
- 3 cups broccoli, finely chopped
- 1 cup celery, finely chopped
- ½ cup cilantro, finely chopped
- ½ cup mint, finely chopped
- ¼ cup dill, finely chopped
- 1 jalapeño pepper, finely chopped
- 4 cups arugula
- 2 avocados, chopped
- ¼ cup slivered toasted almonds
Instructions
- Whisk dressing ingredients together in a large bowl.
- Mix in cooked lentils, broccoli, celery, cilantro, mint, dill, and jalapeño pepper. If you aren't serving the salad immediately, hold the final 3 ingredients.
- Mix in arugula and avocado before serving. Top with toasted pepitas and enjoy!