Chopped salads are my go to weekday salad. It changes over the season as there are different things in season locally and either feast or famine in my fridge. What I love is that in each and every bite is different and no two salads are identical.
 



The trick is to start with a really great recipe and then alter from there, that way you can whip it up on a moment’s notice while you are making the other things for your meals. It is made all on one chopping board and the dressing is chopped and mixed right into the whole thing.
 
Here is my Chopped Salad
 
Serves 4
 
5 minutes

4 green onions (alt red onion, leeks etc)
½ a cucumber
Some fresh basil leaves (dill is great too)
2 small, just ripe avocados
1 lettuce (leaf, Boston or romaine or even mixture)
1 Tomato

6 tbsp. Extra virgin oil
2 tbsp. Red wine vinegar
1 tsp. English Mustard ( I add more than this to my salads)
Sea salt and freshly ground black pepper

 

Optional things I have put in
 
Cheddar cheese, grilled chicken, feta or blue cheese, zucchini, olives, peppers, apples really anything that
 
You will need
 
Chopping Board and a large knife
 
Start with the crunchy vegetables first. Starts chopping everything into smaller sized slices continually move everything into the center of your board so that you are always chopping into the ingredients below. Avocado if it is still firmer you will need to cut up small, if it is quite soft I just cut in half, take out the pit and scrape with a spoon until mush (no need for extra bowls)
 
I throw into a serving bowl and drizzle my olive oil, vinegar, salt pepper and mix thoroughly. Yum, I lived off this for two months when I did a raw vegan cleanse, still my favourite today. Enjoy!