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Spring Chopped Salad

Spring Chopped Salad

Makes approximately 10 servings

6 ounces green leaf lettuce (1 small head), finely chopped
6 ounces red grape tomatoes, halved
6 ounces yellow grape tomatoes, halved
6 scallions, white and light green parts, thinly sliced
4 baby cucumbers (about 9.5 ounces), chopped
1 green bell pepper, deseeded and chopped
3 California avocados (peeled & pit removed), chopped
1 (6.5 ounce) jar marinated artichoke hearts, drained and hearts roughly chopped
5 ounces roasted red bell peppers, roughly chopped
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can white northern beans, drained and rinsed
1/4 cup extra virgin olive oil, plus more as needed
Salt and Pepper, to taste

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1. Put all of the ingredients, except for the olive oil and salt and pepper, into a large bowl and gently toss to combine.

2. Drizzle the olive oil over the ingredients in the bowl and toss to coat. Add additional oil, about 1 teaspoon at a time, as desired. Then add salt and pepper to taste.

*Recipe Notes: You can substitute one large cucumber in place of the baby cucumbers. Make sure to peel the cucumber first before chopping, however, as the skin on normal cucumbers is much more bitter than that of the baby cucumbers. This salad is wonderful for switching things out! You could add some fresh finely grated lemon zest and the juice of a lemon or two. You could also add some of the oil from the jar of marinated artichoke hearts. Substitute your favorite beans for the dark red kidney beans and white northern beans, or substitute your favorite vegetables.