Ally’s Paleo Chopped Salad With Avocado and Dill Dressing

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Summertime means fresh veggies and salads galore!  Once in a while, I get a little bored with tossed greens, although I LOVE them.  But this is a nice change….Ally’s Paleo Chopped Salad With Avocado Cucumber and Dill Dressing bursts with the flavors and textures of summer’s bounty!

My daughter Allyson put this salad together and invited us to have dinner with them.  We were crazy about it and decided to make it for our guests the next week.  The paleo mayo is for clean eaters. Costco sells a very nice avocado mayo that would be good in this too. If you don’t follow that kind of eating plan regular mayonnaise can be used instead.

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This beautiful salad boasts gorgeous colors, crunchiness and flavors good enough for company but perfect for week day lunch or dinner.  I serve this with grilled chicken, but any protein will do or keep it vegan and omit the meat!

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Ally’s Paleo Chopped Salad With Avocado and Dill Dressing

A beautiful salad with gorgeous colors and crunchy textures that is good enough for company!

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Ingredients

FOR THE DRESSING:

1 cup paleo mayo

1/2 bunch chives

1 handful fresh parsley, roughly chopped

6 mint leaves or basil leaves

3/4 of a clamshell of fresh dill

2 garlic cloves, roughly chopped

1/2 avocado

2 tablespoons white wine vinegar

salt and pepper

FOR THE SALAD:

1/2 head cauliflower, broken into bite sized pieces

1 cup snap peas, cut into thirds

1 pint cherry tomatoes, halved

1/2 purple cabbage chunked or shredded

1/2 half green cabbage, chunked or shredded (feel free to substitute a bag of shredded mixed cabbages)

1 small orange bell pepper, chopped

1 small yellow bell pepper, chopped

1 small red onion, chopped

1/2 English cucumber, diced

1 small zucchini, diced

4 small radishes, sliced thinly

1/2-1 cup sliced Kalamata olives

1 cup pistachios, shelled and chopped

Grilled Chicken or a store bought Roasted Chicken, or the protein of your choice!

Instructions

FOR THE DRESSING:

Buzz all the ingredients in a blender until smooth.  If the dressing is too thick, simply thin it out with water (or olive oil) a little at a time until desired consistency. Pour into a bowl, cover and refrigerate until ready to use.

FOR THE SALAD:

Combine all the vegetables and pistachios into a salad bowl and toss with half  the dressing.  Mix well and add more dressing if desired. Top with sliced chicken.

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