This summer-inspired chopped salad recipe takes only 15 minutes to toss together and is full of antioxidants.
Servings: 4
For the Tahini Vinaigrette:
- ¼ cup Tahini
- ½ cup Honey
- 2-3 tbsp. Apple Cider Vinegar or Champagne Vinegar
- 2 tbsp. Olive Oil
- 1 tbsp. Dijon Mustard
- Salt & Black Pepper, to taste
For the Chopped Salad:
- 2 heads of Romaine Lettuce, washed and patted dry, finely chopped
- 2 cups Baby Arugula
- 2 Corn Cobs, shucked
- 2 Peaches, pitted and finely chopped
- 2 Baby Cucumbers, finely chopped
- 1 ripe Avocado, pitted and chopped
- 1/3 cup Fresh Cilantro, chopped
- ¼ cup Red Onion, finely chopped
- (Optional) ¼ cup Pecans, crushed
- (Optional) 1/3 cup Goat Cheese, crumbled