Skinny Chopped Veggie Salad

This is my life saver recipe.

Here’s why:

• I can make this healthy, chopped salad on a Sunday and have fresh, healthy lunches for the whole week.
• There’s no planning involved. If I’m at the store last-minute and I’m wondering what to buy for the week, all I have to do is choose whichever fresh vegetables look good to me. I’ve never met a vegetable that didn’t play nice with another vegetable, so I don’t really concern myself with what will taste good with what. Do I like it and is it fresh and healthy? Great…in my cart it goes.
• I can make it taste very different throughout the week depending on what I dress it with. Sesame-ginger if I’m in the mood for Asian, Cilantro-Lime or Cilantro-Jalapeno Pesto if I’m feeling more Mexican or just plain ol’ Ranch or Blue Cheese if I need something more comforting. Adding some rotisserie or leftover chicken or steak helps switch things up, too.
• It’s all healthy and keeps my weight in check. So, there’s that. Yes, I occasionally splurge with a little goat cheese. No, I don’t feel even a little bit guilty.
• It keeps well. Which means it’s always waiting there for me in my fridge when I get cravings.

There’s really no recipe to it, either, it’s just all raw chopped veggies. I’ve always preferred less lettuce-to-the-goodies in my salads anyway, so here I just omit the lettuce altogether. You can certainly add some if you wish, it’s your salad after all! Here’s a list of the veggies I used in the photo above, written up as a recipe for your convenience:

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Skinny Chopped Veggie Salad

Yield: 4

Prep Time: 10 minutes

Total Time: 10 minutes

My go-to recipe for healthy lunches all week long.

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Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 poblano pepper
• 1 jalapeno pepper
• 1 pint cherry tomatoes, halved if large
• a few celery stalks
• 1/2 bunch asparagus, I did drizzle with olive oil & kosher salt and roasted it for about 3 minutes at 400F...you're always going for crisp-tender with roasted asparagus, but for a salad like this I kept it slightly more crisp than tender so didn't cook it quite as long as normal
• 1/4-1/2 red onion
• 1/2 english cucumber
• chopped parsley & cilantro
• avocado, add to your individual bowls so it's fresh each time and doesn't brown

Instructions

1. You’ll want to season your veggies with kosher salt before dressing. I wait to season on a bowl-by-bowl basis so the salt doesn’t draw out the moisture as the veggies sit in my refrigerator throughout the week. It really helps to keep them fresh.

Nutrition Information:

Amount Per Serving: Calories: 59Sodium: 41mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 2g

Things You’ll Need

Salad Spinner A good salad has lettuce and veggies that have been washed and spun dry. Watered down salad is never good!

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Salad Dressing Shaker You can mix, serve and store your salad dressings in the same container! I love mine so much that I bought one for my mom!

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Veggie Chopper If you make this salad often enough (which you should!), you might want to consider this veggie chopper to make quick work of it.

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