Tangy Chopped Salad

This salad is a blueprint for any number of powerhouse salads. Just create a garlicky lemon dressing, toss in your favorite chopped vegetables and plenty of fresh herbs. Try to find sprouted lentils or other beans- they add a nice crunch and a gratifying texture. If you can’t find those, use pumpkin seeds or quinoa- or both! 


  • 2-3 lemons, squeezed
  • 2 garlic cloves, crushed (to taste)
  • ¼ cup extra virgin olive oil
  • 1 green pepper, diced
  • 1 celery, diced
  • 1 cucumber, diced
  • 2 carrots, shredded
  • any combination of greens- butter leaf lettuce, spring mix, baby spincach, etc
  • 4 radishes, diced
  • protein: quinoa or sprouted lentils or pumpkin seeds
  • fresh basil, fresh cilantro, fresh dill- fresh anything!
  • cherry tomatoes, halved
  • 1 small red onion, chopped
  • salt & pepper


  1. Juice the lemons into a large mixing bowl.
  2. Add crushed garlic & stir in salt.
  3. Pour in olive oil and whip until you have a balanced ration of lemon to oil. Taste and adjust salt.
  4. Gently toss greens and protein to coat with the dressing.