Everything Spring Chopped Salad

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Spring time confession here! So I’ve developed a little bit of an obsession with chopped salads. Slightly. They’re just so much tastier when everything chopped up small in unison! And it makes from eating otherwise boring veggies or eating the same stuff all the time the same way THAT MUCH BETTER! This salad has everything in it. Yet again. I kinda get caught up in doing that and can’t help it. It’s hard to let things go to waste. You can tell by the ingredient list there’s a metric crap ton of stuff. You can make it exactly so, omit some, add some, replace some, whatever your heart desires and I’m pretty damn sure it’s going to taste as good. I’ll tell you why…

A lot of the ingredients in this salad comes from the little salsa-succotash-esque that I put on top of my Chicken Lettuce Tacos. I had some leftover from having those delicious tacos the other night and didn’t want it to waste. Sooo I dumped it into a bowl of chopped lettuce among other added goodies. And VIOLA! There’s no guilt here. This is not one of those salads you get at some chain restaurant that will bust your belt at 2,000 calories. So don’t worry. It’s just a butt load of fiber goodness! FYI, I never use store bought salad dressing. With these salads you don’t need them! With lemon juice, olive oil, salt and pepper brings out the flavors and natural sugars in the fruit and veggies.

OH! And if you have leftovers, it should keep fairly decent for a couple of days.



1 small head of romaine lettuce (or anything of your choice)
1 golden delicious apple, finely chopped
1 mango, peeled & finely chopped
1 avocado, seeded & cubed
1 carrot, finely chopped
1/2 cup black beans, drained & rinsed
1/2 small red onion, finely chopped
1/3 cup corn
1/3 cup crumbled feta cheese
2 large garlic cloves, minced
10 sugar snap peas, finely chopped
1 lemon, juiced
1/2 teaspoon kosher salt (or more to taste)
1/4 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil (add more if needed)

Chop all the veggies and fruit then toss them into a large salad bowl. Add the black beans, corn, feta, lemon juice, olive oil, salt, pepper. Then gently fold everything together.