Dairy-Free Chop Salad

Bursting with vibrant colors and fresh flavors, this Dairy-Free Chop Salad is a nutritious and visually stunning addition to your meal rotation. Featuring a crisp medley of romaine lettuce, red cabbage, cucumber, cherry tomatoes, and bell peppers, this salad is packed with wholesome, plant-based goodness. Creamy avocado and protein-rich chickpeas elevate its heartiness, while a zesty homemade dressing—made with olive oil, red wine vinegar, Dijon mustard, garlic, and a squeeze of lemon—ties everything together beautifully. Perfect for dairy-free eaters and salad enthusiasts alike, this recipe is quick to prepare in just 20 minutes, making it an ideal choice for busy weeknights, potlucks, or a refreshing lunch. Serve it fresh or let it chill briefly to enhance the flavors—either way, it promises to delight your taste buds with every bite!

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 2 hearts Romaine lettuce
• 1 cup Red cabbage
• 1 medium Cucumber
• 1 cup Cherry tomatoes
• 1 large Carrot
• 1 medium Red bell pepper
• 1 large Avocado
• 1 15 oz can Chickpeas
• 2 stalks Green onions
• 0.25 cup Fresh parsley
• 0.25 cup Olive oil
• 3 tablespoons Red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove Garlic
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 Lemon

Directions

Step 1

Wash and dry the romaine lettuce hearts. Chop into bite-sized pieces and place in a large salad bowl.

Step 2

Thinly slice the red cabbage and add it to the bowl.

Step 3

Peel the cucumber, cut it into quarters lengthwise, and then slice. Add to the salad bowl.

Step 4

Halve the cherry tomatoes and add them to the mix.

Step 5

Peel and grate the carrot, and then add to the bowl.

Step 6

Seed and chop the red bell pepper into small pieces, then add to the salad.

Step 7

Cut the avocado into small chunks and add to the bowl, ensuring they are evenly distributed.

Step 8

Drain and rinse the chickpeas, then add to the salad.

Step 9

Thinly slice the green onions and add them to the salad along with the chopped parsley.

Step 10

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic until well combined.

Step 11

Season the dressing with salt and black pepper according to taste.

Step 12

Squeeze the juice of half a lemon into the dressing and mix well.

Step 13

Pour the dressing over the salad and toss gently to combine all the ingredients.

Step 14

Serve immediately or refrigerate for up to one hour before serving to allow flavors to meld.

Nutrition Facts

Serving size	(2640.3g)

Amount per serving	% Daily Value*
Calories	1896.5

Total Fat 100.6g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 10.0g
Cholesterol 0mg	0%
Sodium 1773.4mg	0%
Total Carbohydrate 208.1g	0%
Dietary Fiber 73.1g	0%
Total Sugars 49.7g
Protein 64.8g	0%

Vitamin D 0IU	0%
Calcium 843.7mg	0%
Iron 28.1mg	0%
Potassium 6117.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 13.0%

Carbs: 41.7%