This is a salad that takes very little effort! Seriously it is so easy and so good and so healthy. I mean its not as simple as opening a bag of lettuce and pouring bottled dressing over it, but it’s pretty close. You can make this the night before and take it to work and it will still be crunchy and fabulous.

Use whatever vegetables you have on hand! And, if you have a rotisserie chicken then use that or you can use shrimp or salmon. The is not so much of a recipe as it is a guideline. You can obviously use bottled salad dressing, but this dressing kinda makes the salad and its pretty easy. If you have a jar or a tupperware container you can make this.

Enjoy!

Chopped Spring Salad with Lemon Vinaigrette

Makes about 4 Servings

2 chicken breasts, grilled and cubed

1 avocado, diced

1 bunch radishes, quartered

1 small bag of mixed greens (arugula, radicchio, butter lettuce, spinach....)

1 cup grated carrots (you can buy them pre-shredded)

1/2 cup pistachios

3 cups blanched vegetables (green beans, broccoli, cauliflower, asparagus...)

6-8 cherry tomatoes, halved

Dressing:

1 lemon juiced

3 Tablespoons olive oil

1 garlic cloves, grated or finely minced

salt and pepper

Bring a large pot of water to a boil over high heat. Add 1 Tablespoon salt to the water. Add the vegetables. Boil for 3-5 minutes or until just tender-do not over cook or the vegetables or they will be mushy.

While the vegetables are cooking prepare a large bowl of water with ice. Once the vegetables are done remove them from the boiling water and place in the water bath to stop the cooking. Once they are cooled you can remove them to a paper towel to dry.

In a large salad bowl combine all ingredients.

In a jar or bowl mix together all the dressing ingredients. Adjust measurements to your liking.

Toss the salad with the dressing and serve.

Notes:

*If you would like to make this in advance you can dress ahead of time, but do not add the lettuce until you are ready to eat.