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
Ingredients
- 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
- 1/2 teaspoon pepper
Instructions
- 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.
Bob
Very good! For herbs I used cilantro.
Liz DellaCroce
One of my favorites!
Cheri
This looks absolutely delicious. I can’t wait to try it! Question: How do you keep your avocados from spoiling when you “stock up”? I’m fortunate enough to live in CA, but can’t keep an avocado for more than 2-3 days or they turn brown inside. Any tips would be soooo helpful!
Liz DellaCroce
Oh umm… I don’t stock up. Good avocados are really hard to find around here. I’m in Michigan and it’s rare that I can find CA avocados. So I don’t have much advice for you other than eat them with wild abandon when you get a good ripe one – haha. :)
Cheri
Haha! Got it, Liz. I think that those of us in Cali forget how lucky we are – at least I know I do. Will add that to my gratitude list!!
Kelly Senyei | Just a Taste
This is absolutely stunning, Liz! How can you not feel amazing eating from this delicious, color-packed plate?! YUM!
Liz DellaCroce
Thank you so much Kelly! I hope 2015 is off to a great start for you!!
Angie | Big Bear's Wife
It’s beautiful! I love all of the colors in this salad!
Liz DellaCroce
Thanks so much Angie! Happy New Year!
Alexis @ Hummusapien
I.AM.SALIVATING!! Seriously–what a stunning salad! Pinned :)
Liz DellaCroce
Aww thank you so much Alexis!! I love color!
Jamie | My Baking Addiction
This needs to be my lunch this week! So delicious!
-Jamie
Liz DellaCroce
Yes it does Jamie!!
Gaby
This salad is my kind of dinner!