Classic Chopped Salad from Whitney's Mama
A RAINBOW-DRENCHED MEAL WE LOVE TO HAVE ON FILE
There are thousands of reasons to love this abundant, colorful (and uncomplicated!) salad that Whitney's mom devised way back when, but we've narrowed it down to just three. One—it's overflowing in nutrient-density thanks to sulfur-rich radish and broccoli; second, it's full of beauty-enhancing antioxidants from betalains in the beets and beta-carotene in the carrots; and third, the dish contains critical amino acids thanks to the combination of sprouted brown rice and black beans. Plus, we love that it's satiating, celebrates the harvest, and is beautiful when served to guests or for a party of one. Shall we go on?
WHITNEY'S MOM'S CHOPPED SALAD
- 1 medium celery stalk, diced
- 1 medium carrot, peeled and diced
- 1/3 cup cherry tomatoes, halved
- 1/3 cup grated raw beets
- 1/4 cup radish, chopped
- 1/2 cup purple cabbage, thinly sliced
- 1/2 cup broccoli florets
- 1/2 cup cauliflower florets
- 2 healthy handfuls mixed baby greens
- 1/2 cup cooked brown rice
- 1/2 cup black beans, drained and rinsed
- 1-2 Tbsp olive oil, to taste
- 1-2 Tbsp balsamic vinegar, to taste
- Pink Himalayan salt and fresh ground black pepper, to taste
- Prepare the vegetables, rice, and beans and set aside.
- Place greens in a large bowl. Top with pile of vegetables, rice, and beans.
- Make the dressing: combine oil and vinegar and whisk until emulsified. Season to taste with salt and pepper. Drizzle dressing over salad and enjoy!