The Ultimate Chop Salad

I don’t usually eat many raw veggies (my digestive system likes cooked veggies better, plus I’ll always choose warm food over cold food), but I’ve been hooked on this chop salad my Momma brought over a few weeks ago.  The perks: it’s way simple and easy to keep in the fridge for a few days, it’s got good fats and protein, and it tastes delicious!

I subbed black beans for garbanzos because that’s what we had in our house at the time.  And of course, you can create your ultimate dressing by adding more/less of the ingredients. 🙂


Ultimate Chop Salad

[Ingredients – amounts to your liking, but I’ll give an example of what I used…]

  • 1 small head romaine lettuce
  • ~2 c cabbage [I used red so that I could have almost all colors of the rainbow 😉 ]
  • 2 large carrots
  • 4 celery stalks
  • 1/2 c bean sprouts
  • 1 can beans [garbanzo/black]
  • handful sunflower seeds
  • 1/3 c chopped walnuts


  • 2 cloves garlic [minced]
  • 1-2 Tbsp olive oil
  • Juice of one lemon [about 4 Tbsp]
  • dash of red wine vinegar
  • salt and pepper to taste

Toss it all together and store in an airtight container in the fridge.  The flavors melt together wonderfully after a few hours!

Happy Tuesday!  In case you missed yesterday’s Motivational Monday post on goal-setting, check it out by clicking here!

Are you a warm food person or a cold food person?

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!


4 thoughts on “The Ultimate Chop Salad

  1. Sanoe Kaaihue says:

    I’m TOTALLY a cold food person. I dont know what it is about hot food that makes my tummy angry but I will take a cold salad or sandwiches over soups and steamed stuff…can’t wait to try this out! And my dressings always are a little off…yours looks yummers!

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