Plant-Based Chopped Salad
Servings 2
Ingredients
- 2 whole hearts of romaine chopped
- ½ small head radicchio chopped
- ½ medium red onion diced
- 1 roasted bell pepper diced
- 1 avocado peeled and diced
- 1 15.5-oz can garbanzo beans drained and rinsed
- 1 14.1-oz can whole hearts of plam drained and sliced into rounds
- 2 cloves garlic minced
- 1 tsp compatible Dijon mustard
- ¼ cup balsamic vinegar
- ½ cup olive oil
- 1 tsp kosher salt
- ¼ tsp red pepper flakes
Instructions
- PREPARE the dressing by adding 2 cloves minced garlic, 1 tsp Dijon mustard, and 1/4 cup balsamic vinegar to a small bowl. Whisk together to combine.
- DRIZZLE in olive oil, while continuing to whisk, until emulsified. Season with 1/2 tsp kosher salt and 1/4 tsp red pepper flakes. Stir and set aside.
- ADD chopped hearts of romaine and radicchio to a large bowl. Sprinkle with 1/2 tsp kosher salt and toss with your hands.
- SPRINKLE lettuces with diced red onion, roasted red pepper, avocado, garbanzo beans, and sliced hearts of palm. Use tongs to gently toss and evenly combine.
- POUR about half of the prepared dressing around the edges of the bowl. Toss to evenly coat. Add more dressing, as desired.
- SERVE immediately. Store leftover dressing in an air-tight container in the refrigerator for up to five days.