Go Back
+ servings
bowl of salad on cutting board
Print Recipe
5 from 2 votes

Best Chopped Salad

This is the Best Chopped Salad recipe ever! It’s made with fresh spring veggies and a herby salad dressing. It’s the perfect light lunch or side salad. This recipe fits the Autoimmune Protocol diet (AIP), Paleo, Vegan and Allergy Friendly.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 484kcal
Author: Beth Chen


For the dressing

  • 1 /2 cup Red Wine vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 3 Scallions
  • 3 teaspoon Fresh Herbs I used Thyme, Rosemary and Oregano, chopped
  • 1 teaspoon Salt
  • 1 bunch Cilantro as a garnish (optional)

For the salad

  • 1 bunch Asparagus chopped into 1/2 inch pieces
  • 1 head Iceberg Lettuce shredded
  • 2 small Cucumbers shredded
  • 3 Carrots peeled and shredded
  • 2 Avocados chopped


  • Combine dressing ingredients in a mason jar. Give it a shake and set aside.
  • Bring a saucepan of water to boil. Add a pinch of salt.
  • Boil asparagus pieces for about 2 minutes, until just cooked.
  • Remove from pan, rinse with cold water, dry and then set aside.
  • Combine the asparagus, lettuce, carrots, cucumbers and carrots to a large bowl.
  • Toss to combine.
  • Toss with salad dressing.
  • Sprinkle the avocado across the top.
  • Serve.


Serving: 2cups | Calories: 484kcal | Carbohydrates: 24g | Protein: 7g | Fat: 42g | Saturated Fat: 6g | Sodium: 645mg | Potassium: 1217mg | Fiber: 13g | Sugar: 9g | Vitamin A: 9598IU | Vitamin C: 28mg | Calcium: 100mg | Iron: 4mg