Chopped Summer Salad

Serves: 4 – 6 |  10 Minute Prep Time |  5 Minutes to Cook

I love big salads all year long, but there is something about the brightness of summer flavors that makes salads sing! Bright green asparagus, sweet cherry tomatoes, crisp cucumbers and fresh corn come together so beautifully in this colorful mix that also includes crunchy romaine and chopped chicken for that must-have protein. And, when topped with our creamy basil and chive dressing, it screams “summer is here and it’s delicious!”

Instructions:

  1. Blanch the asparagus by adding to salted, boiling water for 2-3 minutes and submerging in ice. Remove quickly and allow to drain. Chop into thirds. Alternatively, grill the asparagus for added flavor.
  2. Cut the corn off the cob and saute in a little olive oil, salt and pepper.
  3. Slice the cherry tomatoes in half and place in a colander. Salt and allow to drain.
  4. Toss the asparagus, corn, tomatoes, cucumber, chicken, romaine and avocado in a large bowl.
  5. To make the dressing, blend the yogurt, chives, basil, lemon zest, lemon, salt and pepper in a small food processor.
  6. Toss the salad with the dressing and top with almond slivers.
  7. Enjoy!

Ingredients

  • 1 stalk asparagus, blanched or grilled and cut into thirds
  • kernels from 2 ears of fresh corn, sautéed
  • olive oil
  • salt and pepper to taste
  • 1 carton cherry tomatoes, halved
  • 1 English cucumber, cubed
  • 1 rotisserie chicken, deboned and chopped into squares
  • one head of romaine, small chopped
  • 1 large avocado, chopped
  • slivered almonds, 1/3 cup
  • 1/3 cup grass-fed plain Greek yogurt
  • 2 Tbsp fresh chives, chopped
  • 1/2 cup fresh basil leaves
  • zest of one lemon
  • juice of half lemon

OTHER RECIPES

Chopped Summer Salad

Spicy Shrimp with Salsa Roja de Olga

Contemporary Chiles Rellenos

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