Hi, friends! So recently I’ve been anti-salad, I don’t know what is wrong with me but the thought of making salads just doesn’t do it for me. Maybe because it was cold out (for like a month now we are back to 76 degrees) or maybe I don’t usually go to the trouble of making a magnificent salad, the kind that you dream about and can’t wait to have.
Nope, instead I throw some protein over greens with salad dressing and call it a day. That kind of salad is anti-crave-able to me right now. Luckily, thanks to Pinterest, there is healthy inspiration everywhere, and I was totally inspired by this recipe to make a chopped salad, the kind of salad you crave to take a big juicy bite of.
Up until last week I’d never made a chopped salad before, never, not once, which I now know is pure madness. My favorite types of meals are the ones that take minimal time to prepare, last for many meals, and get better in the fridge, not worse! Check, check, and check!
I ate this fresh Mediterranean style lunch Monday, Tuesday, and Thursday with no regrets. The best part? It was just as crunchy and flavorful on Thursday as on Monday, in fact, I think it was a little better as the veggies got a chance to soak up the lemon, feta, and seasoning flavors.
I totally thought about doing the trendy thing and splitting the salad into mason jars, but then I remembered, ain’t nobody got time for that. True, you could mason jar this, but the thought of eating through that tiny opening gives me anxiety, I’m way too messy for that.
It’d be all over the floor and in Nala’s tummy before you could blink. I would just portion out the whole week in whatever containers you’ve got because there is no wilting to worry about here!
Hope you enjoy it as much as I did! As always let me know if you try it, especially if you put it in a mason jar, make sure you Instagram that so that your friends can are jealous of how insanely trendy, healthy and delicious your lunch. Then don’t forget to tag me so I can see the proof that it is possible to eat salad through the mason jar opening.
Serve with:
Chop Chop Salad
Ingredients
- 2 cucumbers chopped
- 2 bell peppers chopped
- 2 cups cherry tomatoes halved
- 10 artichoke hearts in water squeezed of excess water and chopped in quarters
- 1 ounce feta
- 2 tbsp avocado oil
- 1 tbsp lemon juice
- 1/2 cup quinoa cooked
- sprinkle garlic salt keep adding to taste
- sprinkle pepper keep adding to taste
- 12 ounces grilled chicken in cubes or about .75lbs or other protein (tofu for vegan)
Instructions
- Chop all veggies and combine with the rest of the ingredients in a large bowl.
- Store in the refrigerator up to 5 days.
- Can sub other meat or fish for the chicken.
Notes
Vegetarian- Replace chicken with firm tofu.
Vegan- Replace the quinoa with firm tofu, replace feta with walnuts and add 1T vegan parmesan cheese or nutritional yeast.
Grain Free- leave out quinoa
Paleo- leave out quinoa and sub walnuts for feta
Without chicken:
With chicken:
Looking for more quick-lunch ideas? You might like a salmon hummus wrap, spicy tuna salad or another quick, delicious recipe on my recipe page. Have a great week!
