Summer Chopped Salad with Light Champagne Basil Vinaigrette
recipe courtesy of Lillie Eats and Tells
For the Salad:
- Several handfuls 150 g of Arugula (my favorite) or mixed greens -chopped fine. (Or if you’re not trying to track this as my recipe, just plenty of greens for your family!)
- 1 cup cooked brown rice farro, or your favorite grain (136 g of rice, 175 g farro)
- 1 cup chopped cucumber 130g
- 1 cup corn sliced off the cob 150 g (grilled if you’re ambitious! I wasn’t, so I microwave mine in the husk for 3-4 minutes)
- 1 cup halved cherry tomatoes 150 g
- 1/2 cup diced red onion 55 g
- 1/2 cup diced sweet bell peppers 75g
- Half of an avocado 60 g
- 1 oz shaved parmesan 28g
- 1/4-1/2 cup fresh chopped basil 12 g
- 1/4 cup fresh chopped mint 5g (*optional, I add it if I have it, but basil is KEY!)
- Salt and Pepper
- Everything Bagel Seasoning from Trader Joes optional
- 1/4 cup 60 g of champagne basil vinaigrette (recipe below)
For the Champagne Basil Vinaigrette:
- 1/3 cup champagne wine vinegar can use red wine vinegar or white balsamic vinegar
- 1/2 clove garlic
- 1/4 cup fresh parsley
- 1/4-1/2 cup fresh basil
- Juice from 1/2-1 whole lemon
- 1/4 tsp koser salt
- 1/4 tsp fresh ground pepper
- 7 g 1/2 tbs honey
- 15 g 1 tbs olive oil
- 100 g non-fat greek yogurt
INSTRUCTIONS
For the Vinaigrette:
- Blend together all ingredients from the vinegar to the honey. You don’t have to go crazy here, I like some bits of herbs in mine.
- Continue to blend while slowly drizzling in the olive oil.
- Add yogurt and give it one last whirl.
- Store in fridge until you’re ready to use. Keeps for about three days.
For the Salad:
- Make sure everything is chopped small. Add greens to a giant bowl and top with everything else!
- Drizzle on about 60 g of the Champagne Basil Vinaigrette and toss.
- Season with salt and pepper and everything bagel seasoning if you’ve got it!
- If you’re adding chicken, this apple cider dijon is our go-to! Always on hand in my fridge to throw in to salads all week.
