A bright and colorful salad full of chopped vegetables and fresh herbs tossed in a lemon-avocado vinaigrette.
September is a magical time of year here in Michigan because apples are in season but the farmers markets are still bursting with produce like peppers, zucchini and fresh herbs. This rainbow chopped salad is perfect for using up whatever fresh fruits and vegetables you have on hand.
One fruit I’ve been having trouble getting my hands on? A perfectly ripe, buttery, light green California avocado. For whatever reason, the avos sold in my local grocery stores are never from California which means they are rarely worthy of purchasing.
After making a casual joke on Facebook about the lack of good avocados, my beautiful cousin Sabrina OVERNIGHTED a box from her local farmers market in Berkeley. I was so happy I almost started crying. We are heading to Berkeley in February and I plan to stock up!
One of my favorite tricks for dressing a salad is to use a chopped avocado in lieu of oil. As you toss the salad, the acid (lemon juice in this case) and the kosher salt break down the avocado. As it breaks down, it emulsifies into a rich, buttery and creamy vinaigrette packed with heart-healthy fats.
Thank you for my beautiful avocados, Sabi! I love you.
Your fork is waiting.
Rainbow Chopped Salad with Apples and Avocados
- 1 apple cored and diced
- 2 carrots diced
- 1 yellow pepper seeded and diced
- 3 celery stalks diced
- 1 large zucchini diced
- 1 red onion diced
- 1 avocado cubed
- 1 cup fresh herbs – minced (i.e. basil, parsley, cilantro)
- 1 juice of lemon
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- Add all ingredients to a large bowl and toss until combined. As you continue to toss the vegetables, the avocado, salt and lemon juice will emulsify into a creamy and delicious vinaigrette – no oil required.