AMERICAN CHOPPED SALAD

Chopped salad is a type of salad where the ingredients are uniformly chopped into bite-sized pieces. Use a mandoline slicer, food processor with slicing attachment or a box grater to get the job done quickly. There are no specific ingredients so get creative and include any vegetable, green, protein, cheese, nuts or seeds. Present the salad by lining up each ingredient into rows on the plate and drizzle the dressing over the top or mix all ingredients together toss and serve it mixed into a big bowl.

AMERICAN CHOPPED SALAD

Recipe by Chris McIntyreCourse: Lunch / DinnerCuisine: SaladDifficulty: Beginner
Servings

1

Main Course
Prep time

30

minutes
Cooking time

6

minutes
Calories

650

kcal

Ingredients

  • 100g Baby Cos

  • 50g Each. Radish, Carrot, Celery, Cucumber, Tamari almonds

  • 100g Smoked Salmon

  • 1 soft boiled Egg

  • Tahini Dressing: 1 TSP tahini, juice half lime (15mls), 30 mls E.V. Olive Oil, grated garlic and fresh ginger to taste

Directions

  • Make tahini dressing. Whisk together tahini, lime juice, fresh ginger, garlic. Then drizzle in and whisk the olive oil. Dressing should not be too thick, if it is whisk in a drop of water so the lime does not over power the dressing. Any left over dressing will last for up to one week in an air tight container in the fridge.
  • Soft boil your egg. Take an average size egg (55g) from the fridge gently lower into rapidly boiling water so it does not crack for six and a half minutes. Drop into cold tap water to cool the shell to make handling easier when peeling. Gently peel straight away. The egg will still be hot.
  • Wash and dry Cos lettuce and uniformly cut your ingredients.
  • Uniformly cut salad ingredients.
  • Lay ingredients in rows on a plate and drizzle dressing, seeds and nuts over the top. Or toss everything in a bix mixing bowl and serve.

Recipe Video

Notes

  • Soft boiled means white just cooked and runny yolk. Boil eggs one minute longer if you prefer the yolk a little more jammy.
  • It’s important to dry any lettuce when making salad otherwise the dressing does not stick to the lettuce. Oil and water repels each other.
  • Add 1 TSP honey or 100% pure Canadian maple syrup to the dressing if not making for keto
  • I use a Japanese moadoline to uniformly slice my ingredients. They usually come with different blades so you can experiment with different sizes
  • For extra quick salads use a protein ready to go like smoked salmon or trout, cooked prawns, a nice canned tuna or smoked sliced ham
  • 650 Calories assumes you use all the dressing. Which you won’t and it will kee up to one week in an airtight container in the fridge.

Leave a Reply

Your email address will not be published. Required fields are marked *