The Scala Chopped Salad
A vibrant mix of crisp vegetables, creamy avocado, and hearty chickpeas topped off with a tangy dressing, ideal for any meal.
Ingredients
Salad Ingredients
- 4 cups Romaine lettuce, chopped
- 1 cup Red cabbage, chopped
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumbers, diced
- 1 large Avocado, diced
- 1/2 medium Red onion, finely chopped
- 1 can Chickpeas, drained and rinsed
- 1/2 cup Feta cheese, crumbled
Dressing Ingredients
- 3 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Chop the romaine lettuce, red cabbage, cherry tomatoes, cucumbers, avocado, and red onion into bite-sized pieces using a sharp knife for clean cuts.
- In a large bowl, combine the chopped vegetables, chickpeas, and crumbled feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, and a pinch of salt and pepper until emulsified.
- Pour the dressing over the salad ingredients and toss gently until everything is coated evenly.
Serving
- Serve immediately on its own or alongside your favorite protein, like grilled chicken or garlicky shrimp.
Notes
For the best flavor and texture, enjoy chilled. Store in an airtight container in the refrigerator for up to 3 days, keeping the dressing separate until ready to serve.