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Chop salads aren’t really a new thing. They’ve been a trend for at least five years now, but I love them (and I don’t give two shakes about food fads anyway, I do what I like by golly… you know like become an AIP early adopter!), ’cause you get a little of everything in one bite!
Even when I make a traditionally “pretty” salad, I actually chop it like crazy before I eat so I can enjoy all those flavors and textures in every bite, not hunt and peck with my fork. In order to clearly show our lovely readers all the veggie goodness in this recipe I photographed it arranged like a typical salad, but note when you make yours it will all be tossed and jumbled together. I particularly like this salad as a batch cooked salad for weekday lunches with a grilled chicken thigh.
Oh! One other thing, I know there’s probably going to be some iceberg lettuce haters out there, but stop the hate. Iceberg is the lightest of the green, leafy veggies, but it is high in fiber and has Vitamin A and K in it, so it’s not as devoid of nutrients as the bad rap it gets. Plus, it’s going to make this salad extra crunchy! Yes, please!
- In a very large, preferably shallow bowl, throw in spinach and iceberg lettuce.
- Use the grating attachment on food processor, grate beet. Sprinkle over greens.
- Layer in cucumber, radish, and 1 cup blueberries.
- In a blender or food processor, pulse remaining ¼ cup blueberries, vinegar, olive oil, water, and salt until you have a emulsified dressing.
- Drizzle ¼ cup of the dressing over the salad. Store the remaining dressing in a jar in the refrigerator.
- Take two sharp knives and slice across each blade throughout the salad, chopping and mixing all ingredients until you have roughly bite-size pieces.
- Serve immediately with or without protein of your choice.