Tired of sad, boring salads? Say hello to your new obsession! This isn’t just a salad; it’s a full-blown flavor party in a bowl. We’re talking crisp lettuce, vibrant veggies, hearty eggs, and a dreamy, creamy buttermilk dressing that ties it all together. It’s crunchy, it’s creamy, it’s packed with goodness, and it’s ready to become your go-to for a satisfying lunch or a light, refreshing dinner. Get ready to fall in love with salad all over again!
Ingredients
• For the Salad
• 1 cup / 125g fresh green beans, trimmed and cut into 2-inch lengths
• 8 cups / 450g chopped iceberg lettuce, from 1 small head
• 2 cups / 350g grape or cherry tomatoes, halved
• 2 cups / 300g seeded and chopped cucumber, from 1 small cucumber
• 1 cup / 165g frozen whole kernel corn, thawed
• 3 large hard-cooked eggs, chopped
• 1/2 cup / 60g sliced carrot
• 1/2 cup / 57g shredded cheddar cheese, or cheddar-flavor soy cheese
• 1/4 cup / 40g finely chopped red onion
• For the Creamy Buttermilk Dressing
• 1/2 cup / 120ml buttermilk
• 1/2 cup / 115g mayonnaise
• 2 tablespoons / 15g finely chopped green onion
• 1 clove garlic, minced
• 1/8 teaspoon / 0.75g salt
Instructions
1. Cook the green beans in a small saucepan of boiling, lightly salted water for 6-8 minutes until crisp-tender. Drain immediately and rinse under cold water to cool. Drain well.
2. In an extra-large bowl, combine the cooled green beans, chopped lettuce, tomatoes, cucumber, corn, chopped eggs, carrot, cheese, and red onion.
3. To make the dressing, whisk together the buttermilk and mayonnaise in a small bowl until smooth. Stir in the green onion, minced garlic, and salt until well combined.
4. Drizzle the dressing over the salad and toss gently to coat all the . Serve immediately for the best crunch.
Nutritional Information
• PER SERVING: 277 cal., 21 g total fat (6 g sat. fat), 123 mg chol., 283 mg sodium, 15 g carb., 3 g fiber, 9 g pro.
Pro Tips
• Meal Prep Master:** For easy lunches, chop all your veggies and prepare the dressing ahead of time. Store them in separate airtight containers in the fridge. Just combine and toss when you’re ready to eat!
• Boost the Protein:** To make this salad even more filling, add a can of rinsed and drained chickpeas or some crispy baked tofu.
• Customize Your Crunch:** Swap iceberg lettuce for romaine or a spring mix for a different texture. Feel free to add other crunchy veggies like bell peppers, radishes, or celery.
• Dressing Swap:** For a lighter, tangier dressing, substitute half of the mayonnaise with plain Greek yogurt. It adds a protein boost and cuts down on fat.
FAQ
Q: How can I make this vegetarian chopped salad higher in protein
A: This salad already provides protein from the hard-cooked eggs and cheese. To make it even more filling, add one cup of rinsed and drained chickpeas or some crispy baked tofu for a substantial, protein-packed meal.
Q: Can I make this chopped salad vegan
A: Absolutely! To make this recipe vegan, omit the eggs and use a dairy-free shredded cheddar. For the dressing, use a plant-based mayonnaise and a vegan buttermilk substitute (mix unsweetened plant milk with a splash of lemon juice or apple cider vinegar).
Q: How do I meal prep this salad without it getting soggy
A: For perfect meal prep, store the components separately in airtight containers in the refrigerator. Keep the chopped vegetables together, the eggs separate, and the dressing in its own jar. Combine and toss everything just before serving to ensure maximum crunch and freshness.
Q: Is there a lighter option for the creamy buttermilk dressing
A: Yes, for a lighter and tangier dressing that also adds protein, you can substitute half or all of the mayonnaise with plain Greek yogurt. It creates a wonderfully creamy texture while cutting down on fat.
