Summer Chopped Salad with Creamy Herb Dressing
A garden-fresh summer salad tossed in a creamy herb dressing! Easy to customize with your own favorite veggies or whatever is in season.
Servings: 4 medium bowls
Ingredients
- 1 large head romaine
- 1 English/hothouse cucumber
- 1 orange bell pepper (or carrot)
- 6 oz. grape tomatoes
- 1/3 cup red onion
- 1 1/2 cups cooked sweet corn
- 1 batch Creamy Avocado Herb Dressing
Instructions
- Make the dressing: Prepare the Creamy Avocado Herb Dressing. (Or do this ahead of time and store it in the refrigerator until ready to use.)
- Prepare the veggies: Roughly chop the romaine and place in a large bowl. Dice cucumber and bell pepper. Halve/quarter the tomatoes. Finely dice red onion. Add to bowl. Then add the corn.
- Assemble salad: Pour the desired amount of dressing over the top and toss well to combine. (Alternatively, you can store salad and dressing in separate containers in the fridge until ready to serve.)
Notes
Yield: This can also serve about 6 as a small side dish.
Customizing: This salad is highly versatile, so try it with your own favorite veggie combinations. Include sugar snap peas, red cabbage, garbanzo beans, sprouts, sunflower seeds, vegan feta cheese, etc.
Corn: Use grilled or fire-roasted corn for added flavor as well.
Nutrition Per Serving (Estimate)
Calories: 183 kcal | Carbohydrates: 27 g | Protein: 5 g | Fat: 9 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Potassium: 725 mg | Fiber: 7 g | Sugar: 9 g | Vitamin A: 2704 IU | Vitamin C: 69 mg | Calcium: 45 mg | Iron: 2 mg
