Crunchy Chopped Summer 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

About 6 cups of mixed vegetables such as zucchini, tomatoes, cucumbers, carrots, celery, green bean pieces, onion slivers, bell pepper, corn kernels, radishes, shredded cabbage, etc.

Optional:

1 avocado, chopped

1-2 Tbsp. herbs of your choice, like snipped basi, dill, carrot tops, parsley

1 can (15.5 oz) garbanzo beans, drained and rinsed

Toss with Buttermilk Dressing, or other creamy dressing of your choice:

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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