Looking forward to warmer weather and dropping a few pounds, I decided to start researching foodie blogs that showcased lighter fare. So over the weekend, I discovered blog after blog filled with healthier goodness and quite a few with recipes that could be tweaked into lighter versions. I saw a photo of a Shades of Green Chopped Salad on Food 52, via For the Love of Yum and I immediately posted it on my Facebook page. As you've come to expect of me, I had to try a few this week, and this one is already on repeat. I was particularly drawn to the crunch of the apple and cucumber, blended with the creamy texture of the avocado, then throw in ANY cheese and nuts and I'm all over it. This is the perfect green salad, with no lettuce in sight. I'm notorious for opening the veggie bin and being creeped out by what my greens have turned into, so this eliminated that problem. The next plan is to enjoy it with a teeny bit of crumbled bacon, grilled fish or chicken, or all by it's lonesome again.
Here's the original recipe. I skipped the dressing and used the ingredients that I had on hand. I enjoyed it last night for dinner, with a drizzle of oil, then again today for lunch without the oil, but with a splash of champagne vinegar instead. That's the great thing about creating dishes you enjoy, tweaking them to your heart's desire.
Here's how I made lunch today (I missed taking shots of cutting and removing the avocado pit):
Add the chopped mixture to serving dish (no photo), then add the following:
This can easily be switched into a pear salad, you can play with the cheese or nut options and choose your own dressing (or not). Whatever the case, I think you'll enjoy a nice chopped lettuce-less salad. Go ahead, try it, add your own spin to it and come back and leave your comments.