Hey there, salad lovers! Let’s talk about this amazing crunchy chopped salad that’s not only made with simple ingredients but also tastes incredibly good! This salad has crispy carrots, refreshing cucumbers, and crunchy celery all coming together in a perfect symphony of textures. And just when you think it couldn’t get any better, enter the creamy goodness of mozzarella cheese adding that satisfyingly smooth finish. But wait, we’re not done yet! Fresh dill and parsley join forces with a zesty lemon vinaigrette to elevate the flavors to a whole new level. It’s like a party for your taste buds!
Now, here’s the best part – you can whip up this fabulous salad in no time by using pre-shredded carrots. It’s all about saving time without compromising on flavor!
This versatile crunchy chopped salad is an absolute winner for a light lunch on its own or as an impeccable sidekick to your favorite protein. Personally, I love serving it during Easter because those vibrant colors just bring such festive vibes to the table.
Oh and here’s another reason why I love this salad – you can whip it up in advance and store it in an air-tight container for up to 3 days without losing any of its freshness or crunchiness.
Did I mention that besides being absolutely delish, it’s also a fantastic vegetarian option packed with all those essential nutrients? Talk about hitting the jackpot!
So there you have it – easy peasy recipe filled with flavor and crunch that’ll leave everyone craving more. Give it a try; trust me on this one!
Crunchy Chopped Salad Recipe
Crunchy Chopped Salad
Ingredients
- 3 cups carrots shredded
- 1 english cucumber diced
- 2 stalks celery chopped
- 8 oz mozzarella balls drained, cut in half
- 1/4 cup fresh dill chopped
- 1/4 cup fresh parsley chopped
- salt and pepper to taste
Salad Dressing
- 1/3 cup olive oil
- 1/2 lemon juice only
- 1 tbsp white wine vinegar
- 1 tsp dijon mustard
- 1 tsp maple syrup
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- In a large bowl, combine shredded carrots, cucumbers, celery, mozzarella, dill and parsley.
- In a small bowl, mix all the salad dressing ingredients together.
- Pour dressing over the salad and toss together until combined. Season with salt and pepper as desired.
- Serve immediately or keep chilled in fridge for up to 3 days.
- Enjoy!
Nutrition
This recipe was adapted by Walder Wellness and given some customized modifications.
You may also like the Lemon Garlic Kale Salad with Apples and Cranberries or Chickpea Salad Recipe.
Leave a Reply