Okay, full disclosure, yes, that is a picture of me prepping food on my living room floor. That's what happens when your kitchen sink clogs (AGAIN) so you can't do dishes for a few days and you are completely out of kitchen counter/stove space. But, work with what you've got, right? See, this recipe is so easy you don't even need a kitchen to make it!
This is what I like to call a Robinson Salad. For as long as I can remember, my parents have made their salads at home without lettuce. Just a ton of chopped vegetables tossed together with a vinaigrette. This is probably a good thing for my health, since I exclusively use lettuce in salads as a vehicle for creamy defeats-the-purpose-of-eating-a-salad dressings (seriously, have you had the feta dressing from Trader Joe's? A++++). It's quick, easy, healthy, and so bright and colorful. Even with having to chop a million vegetables, this took me under 5 minutes to put together and looked way fancier than it is. I made a quick dijon vinaigrette to go with mine because I eat salad at home so rarely (oops I should probably work on that) that I didn't have any store-bought dressings and had to wing it with the contents of my fridge, but this would be great with Italian dressing or a balsamic vinaigrette, or really whatever dressing you like!
Chopped Summer Vegetable Salad
Serves 4 as a large side
- 1 large tomato, chopped
- 1 bell pepper, seeded and chopped
- 1 avocado, chopped
- 1/2 cucumber, peeled and chopped
- 1/4 cup pitted kalamata olives, chopped
- 1/2 jalapeno, seeded and diced
Dijon Vinaigrette Dressing (Optional)
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon garlic, minced
- 1 tablespoon dijon mustard
- salt and pepper to taste
Chop all vegetables and add to a large bowl. If making the dressing, add all ingredients to a bowl and whisk (or, as I like to do, add to a mason jar, put on the lid, and shake aggressively) until all ingredients are combined. Add dressing of choice to salad, mix, and serve.