Your New Go-To Veggie-Packed Chopped Salad


Chopped Salad with Basil Lemon Vinaigrette 


This is one of my favorite go-to salads for 3 reasons

1. It's ridiculously DELICIOUS & healthy

2. You can make a huge batch of it and voila there is your lunch for the week

3. You can make it with really any leftover veggies that you have in your fridge

This recipe is my preferred version - this specific combo of veggies provide both interesting textural mix and health benies. 


  • 1 head of romaine lettuce

  • 1 bunch of kale (I used lacinto)

  • 6 stalks of celery

  • 4 ears of sweet corn

  • 4 large carrots

  • 1 bunch green onion

  • 2 red bell peppers

  • 2 yellow bell peppers

  • 1 large crown of broccoli

  • Large handful of green beans

  • 1 small red onion


1. Set large pot filled 3/4 with water to boil 

2. Wash & rinse all veggies

3. Once water is boiling add corn and cook until kernels are bright yellow - remove & place in bowl of cold water to cool 

4. De-vein kale, then mince kale & lettuce - put in bottom of large bowl as base of salad

5. Dice carrots, celery, red pepper, and yellow pepper - add to bowl

6. Thinly slice green onion and mince (very small pieces) red onion - add to bowl

7. Cut broccoli & green beans into small bit size pieces - add to salad

8. Remove corn from cob - add to salad 

9. Toss salad to combine ingredients  

For homemade Basil & Lemon Vinaigrette recipe click here



Salad : 125 calories per serving (recipe makes 6 servings)

Vinaigrette: 124 calories per serving