Up until this mornings freezing temperatures (we’re in East TN), you would have thought that Spring had arrived several months ago. Despite the cold snap, we are in the midst of planning our garden and getting things started in a DIY Hoop house to get a head start on any late frosts.
This Chop Chop Salad Recipe is a fantastic way to welcome in those early greens!
Feel free to play around with the ingredients in this salad to your liking. We would encourage you to stick to stalky/crunch greens, as they add great crunch and texture. Consider this one a complete meal and it works well with steak or chicken.
Chop Chop Salad
2 romaine lettuce hearts, washed and chopped into bite-sized pieces
1 cup cherry tomatoes, quartered
1/4 pound bacon, cooked until crispy and chopped into small pieces
1 1/2 pounds cooked chicken, chopped
2 avocados, pitted and diced
1/2 cup store-bought Paleo-friendly Caesar dressing (we love Tessemae’s)
Place all ingredients in a large bowl and toss with dressing. It’s that easy!
Other variations: try prosciutto instead of bacon. Add feta cheese (and reduce amount of dressing) if you’re dairying! Steak instead of chicken works great.
Note: you can make the salad ahead of time, assembling everything except the avocado and dressing. Stir those in last minute before serving.
Caesar-ish Dressing Recipe- if you want to make your own
1 avocado, pitted and peeled
4 anchovy fillets, rinsed
Juice of 1/2 lemon
1 clove garlic
2 tablespoons EV Olive Oil or avocado oil
1 teaspoon Dijon mustard (optional)
Place all ingredients in food processor or blender and puree. Add more oil if you want a thinner consistency.
We hope you enjoy this recipe. We’ll be busy posting more recipes on our fancy schmancy updated website! Feel free to venture on over and take a look. Be on the lookout for a fantastically fun giveaway we’re doing with Robb and Lodge Cast Iron in the coming weeks!