This easy and delicious chopped salad recipe is ready in minutes and contains a fermented condiment to enhance the enzyme and probiotic benefits.
I have always preferred chopped salad to any other form of greens in a bowl.
Restaurants don’t generally serve chopped salad, but when they do, I am all in!
By the way, the best chopped salad I’ve enjoyed in a restaurant…ever…was at Stella in downtown Lakewood, NY. This local gem is a must-visit if you are anywhere in Chautauqua County.
I think it must be the ease of eating a chopped salad that is part of the allure. No large leaves that might inadvertently stick out of your mouth with the first couple of chews 😂
Another thing I like about chopped salad is that I can eat so much more!
The compactness of the presentation in a bowl is what facilitates this as you get more salad with each forkful.
The smaller and more manageable texture of chopped salad on the tongue is more appealing too, in my opinion.
If you are a fan as well, I thought I would share my favorite home version.
The most unique feature of this chopped salad recipe versus others you may have tried is that it includes a fermented veggie. This upgrades the dish to probiotic status.
The fermented sauerkraut substitutes for the vinegar typically used in salad dressings.
Thus, this idea is worth considering if your family does not naturally gravitate toward fermented side dishes served on the plate alongside the main entree.
My husband mixed up this chopped salad to take to a party recently. The flavor and presentation appeal even to those who may not have enjoyed probiotic foods in the past.
Note: You must either make the sauerkraut yourself or buy only refrigerated brands from the health food store. Shelf-stable saurkraut in either jars or cans has no probiotic value whatsoever as it has been pasteurized.
Easy Chopped Salad
Delicious and easy chopped salad that is ready in minutes and contains fermented veggie to enhance the enzyme and probiotic benefits.
Cut salad greens with kitchen shears to pieces about one inch in size.
Cut the cherry tomatoes in half.
Thinly slice the mushrooms and radish.
Slice cucumbers into medallions and then quarter each piece.
Shave the entire carrot with a peeler and then cut the thin strips to about one inch in length with kitchen shears
Mix all the vegetables together in a medium-sized bowl.
Add sauerkraut and olive oil and gently toss all ingredients together.
May be kept in the refrigerator for half a day if made ahead of time but it will seem a little heavier if not consumed freshly prepared.