Friday Foodspiration: Nothing Fancy Chopped Salad


I think there is nothing better on a sunny spring day than a veggie-loaded chopped salad.  A rainbow of toppings means I’m getting a wide variety of vitamins, antioxidants, and phytonutrients.

This salad is simple but very versatile.  “As is” it’s a perfect side dish, add some leftover shredded chicken breast for a quick lunch, or top with grilled salmon or sliced flat iron steak for a complete dinner meal.



  • 2 heads Romaine, chopped
  • 1 pint Cherry Tomatoes, halved
  • 1 Avocado, diced
  • 1 cup Cucumber, diced
  • 1/2 cup Walnuts, toasted
  • Optional – you could add diced hard boiled egg or Gorgonzola cheese


  • 1/4 cup Red Wine Vinegar
  • 1/2 cup Avocado or Olive Oil
  • 1 tsp Dry Mustard
  • 1/2 tsp Black Pepper
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Salt
  • 1 clove garlic, minced
  • 1 tbs Swerve Sweetener
  • 1/4 cup Nutritional Yeast (or Parmesan cheese or omit)


  1. For the salad, chop all ingredients and add to a large bowl.
  2. For the dressing, combine all ingredients in a mason jar and shake until smooth and creamy (or use a blender).
  3. Drizzle the dressing on top of the salad and toss to coat.  Once dressed, serve immediately; however, the dressing will stay fresh in the refrigerator for up to a week.

My favorite ingredients . . . 

Swerve Sweetener, Granular, 12 OunceBragg Premium Nutritional Yeast Seasoning 4.5 OunceChosen Foods 100% Avocado Cooking Oil, 1L Bottle (33.8fl)

**These are Amazon affiliate links to show you exactly what ingredients I buy online**