Plant-Based Chopped Salad

Plant-Based Chopped Salad

 Prep Time: 20minutes minutes

 Assembly Time: 10minutes minutes

 Total Time: 30minutes minutes

 Servings: 2

Ingredients

• 2 whole hearts of romaine chopped
• ½ small head radicchio chopped
• ½ medium red onion diced
• 1 roasted bell pepper diced
• 1 avocado peeled and diced
• 1 15.5-oz can garbanzo beans drained and rinsed
• 1 14.1-oz can whole hearts of plam drained and sliced into rounds
• 2 cloves garlic minced
• 1 tsp compatible Dijon mustard
• ¼ cup balsamic vinegar
• ½ cup olive oil
• 1 tsp kosher salt
• ¼ tsp red pepper flakes

Instructions

• PREPARE the dressing by adding 2 cloves minced garlic, 1 tsp Dijon mustard, and 1/4 cup balsamic vinegar to a small bowl. Whisk together to combine.
• DRIZZLE in olive oil, while continuing to whisk, until emulsified. Season with 1/2 tsp kosher salt and 1/4 tsp red pepper flakes. Stir and set aside.
• ADD chopped hearts of romaine and radicchio to a large bowl. Sprinkle with 1/2 tsp kosher salt and toss with your hands.
• SPRINKLE lettuces with diced red onion, roasted red pepper, avocado, garbanzo beans, and sliced hearts of palm. Use tongs to gently toss and evenly combine.
• POUR about half of the prepared dressing around the edges of the bowl. Toss to evenly coat. Add more dressing, as desired.
• SERVE immediately. Store leftover dressing in an air-tight container in the refrigerator for up to five days.