Healthy Chopped Salad with Buttermilk-Peppercorn Dressing Recipe
I wish I knew about this salad so long ago. It's inspired by a salad I found at M Cafe de Chaya that's a bit fancier – with tempeh bacon, beets, and a vegan "Ranch" dressing. But, after spending way more than I should ever be spending on salads, I decided to make my own version, the Healthy Chopped Salad with Buttermilk-Peppercorn Dressing recipe.
6ouncesspicy mixed greenssuch as baby spinach, tatsoi, arugula, frisée, and mustard greens
1handfulroasted salted almonds or cashews
1mediumfirm-ripe avocadofinely chopped
11/2 cupsfresh cooked chickpeas (or one 16-ounce can)
2Persian cucumberstrimmed and sliced into half moons
1bunchradishestrimmed and sliced into half moons
Instructions
Make The Quick Pickled Carrots: Stir together 6 tablespoons of the vinegar, 3 tablespoons of the sugar, and 1 teaspoon of the salt until well combined. Add the carrots and toss to coat. Cover and refrigerate until the carrots are sweet-sour pickle flavored, about 15 minutes. Drain off the pickling liquid and set aside.
Make The Buttermilk Dressing: Combine the Greek yogurt, buttermilk, 1 tablespoon of the vinegar, 1 teaspoon of the salt, the black pepper, and 3/4 teaspoon of the sugar in a medium nonreactive bowl and whisk until smooth and evenly combined. Taste and adjust seasoning as desired.
Serve The Chopped Salad: Place the greens in a large serving bowl (or individual bowls if you’d prefer) and arrange the pickled carrots, almonds, avocado, chickpeas, cucumber, and radishes on top. Drizzle with a few spoonfuls of the dressing and serve.