Crunchy Chopped Salad
Whatever veggies you use, cut them all about the same size– I like it best when everything is chopped into larger bite-sized chunks.
1 small head of crunchy lettuce, cut into wedges
Add about 6 cups of mixed vegetables such as tomatoes, cucumbers, carrots, bell pepper, zucchini, celery, green bean pieces, onion slivers, corn kernels, radishes, shredded cabbage, etc.
1 avocado, chopped
1-2 Tbsp. snipped parsley &/or other herbs of your choice, like basil or dill
1 can (15.5 oz) garbanzo beans, drained and rinsed
Toss with Buttermilk Dressing:
1/2 c. buttermilk
2 Tbsp. mayo
1 Tbsp. sour cream or plain yogurt
2 tsp. lemon juice
Salt and pepper to taste
Recipe created or adapted by Liz Talley, Urban Graze
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