Chopped Salad With Sun-Dried Tomato Dressing
Remember that viral green goddess salad that everyone was eating with tortilla chips? This chopped salad with sun-dried tomato dressing is a fun play on that. It’s a completely different combination of flavors compared to an italian chopped salad, but same kind of idea. You’ll want to be eating this salad all summer long!
Servings: 8 people
Calories: 211kcal
Equipment
- 1 small blender or food processor
Ingredients
- 1 small head red cabbage
- 1 red bell pepper ribs and seeds removed
- 1 english cucumber
- 1 avocado
- 1/2 cup fresh mint chopped and no stems
For the dressing:
- 1/4 cup olive oil
- 2 cloves garlic skins removed
- 1 shallot
- 1 lemon juiced
- 10-15 sun-dried tomatoes the kind in oil
- 1/4 cup walnuts
- 1/2 cup fresh parsley chopped and no stems
For topping:
- 1/4 cup walnuts chopped
- 1/4 cup pepitas
- 1/4 cup feta cheese crumbled
Instructions
- Remove the core from the red cabbage by cutting a 'v' shape around it and pulling it out.
- Chop up the cabbage, red pepper, and english cucumber. Add it all to a large bowl, then add in diced avocado.
- In a blender, combine all the dressing ingredients and blend until smooth. Adding more oil if needed.
- Toss the salad in the dressing and top it off with the mint, more walnuts, pepitas and crumbled feta cheese.
- Eat as is or serve with blue corn tortilla chips!
Nutrition
Calories: 211kcal | Carbohydrates: 18.3g | Protein: 5.5g | Fat: 15.2g | Saturated Fat: 2.9g | Cholesterol: 4mg | Sodium: 83mg | Potassium: 809mg | Fiber: 7.2g | Sugar: 8.9g | Calcium: 107mg | Iron: 2mg