Green Goddess Chopped Salad with Crunchy Veggies

• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/2 cup cooked chickpeas
• 1/4 cup crumbled feta cheese
• 1/4 cup sunflower seeds
• 1 avocado, sliced
• 1/2 cup mayonnaise
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh chives, chopped
• 1 tbsp fresh tarragon, chopped
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red bell pepper, red onion, and chickpeas.
2. 2 In a separate small bowl, mix mayonnaise, parsley, chives, tarragon, garlic, and lemon juice. Season with salt and pepper.
3. 3 Pour the Green Goddess dressing over the salad and toss to coat.
4. 4 Top with crumbled feta, sunflower seeds, and avocado slices just before serving.

Equipment

• Large mixing bowl
• Cutting board
• Chef's knife

Variations

• Add grilled shrimp for a seafood twist.
• Substitute sunflower seeds with toasted almonds for extra crunch.

Substitutions

• Use Greek yogurt in place of mayonnaise for a lighter dressing.
• Substitute feta cheese with goat cheese for a tangier flavor.

Pairings

• Grilled chicken
• Warm pita bread
• Lemonade

Nutrition

Tips

• For a vegan option, substitute feta with additional sunflower seeds or chopped olives.
• Prepare the salad base and dressing separately to keep veggies crisp if making ahead.

Storage

Store in an airtight container in the fridge for up to 2 days. Toss with additional dressing before serving.

Freezing: This salad does not freeze well due to the fresh vegetables and dressing.

Serving Suggestions

• Serve with grilled chicken for added protein.
• Pair with crusty bread for a satisfying meal.

FAQ