Vegan Mediterranean Chopped Salad

This mediterranean inspired salad is best served when ingredients are fresh and chopped to let all the flavors shine. A strawberry dill vinaigrette takes this everyday salad from exciting to exceptional.

If you know me or have read a little about me here on Well Britta, you know by now that I'm always trying to eat more fruit and vegetables. I focus on adding nutrient dense fruit and vegetables to every meal and serving up a salad is one of the best ways to do this. I eat a salad most days for lunch and usually serve one with family dinner (read more about adding vegetables at your family meal time here). Some days I need a little something different though - a different texture and more flavor. That's when I start chopping! A chopped salad is a great way to bring out bolder flavor from your ingredients and I find the texture of a chopped salad to always be appetizing. This mediterranean inspired chopped salad is no exception. I have to tell you, as I was preparing this salad, getting it just right and photographing it, I was having the hardest time not eating it before I was done. It looks so delicious and it tastes even better. It comes together quickly and the strawberry vinaigrette and fresh dill make it extra special and dinner party worthy. Enjoy!

Serves: 4 as a side dish, 2 as a main entrée.

Cook time: 15 minutes

Ingredients

Salad

1 cup red bell pepper sliced

1 cup cucumber sliced

1/2 cup cherry tomatoes sliced in half

1 cup tightly packed spinach or mixed greens

1/2 cup roughly chopped red onion

1 can chickpeas (15 oz)

1 avocado sliced

Dressing

2-3 very ripe strawberries (frozen strawberries work, let thaw before using)

1/4 cup chopped fresh dill

2 Tbsp lemon juice

2 Tbsp olive oil

1 tsp red wine vinegar

1 tsp oregano or Italian seasoning

1 tsp salt

1/2 tsp pepper

Directions

All ingredients should be sliced or roughly chopped before you begin chopping.

1. Bring one or two ingredients to a large cutting board. You can chop each one separately or you can do a few at a time.

2. Chop each ingredient and combine in a large salad bowl. You can skip chopping the chickpeas (I like them whole) or chop as many as you prefer.

3. For the dressing, place the strawberries into a small bowl (should hold about a cup). Mash the berries until the consistency is similar to a jam. Add all other ingredients and mix to combine.

4. Add salad dressing to the salad bowl and mix all ingredients together until well combined and covered in the strawberry dill dressing.

This salad will store if covered in the refrigerator for about a day. If you'd like to make ahead of time, combine and dress all ingredients except the spinach and avocado ahead of time and add those two just before serving.