Ella's Chopped Salad
Makes 4 servings 1 romaine lettuce heart, core removed, cut in 1/2-inch pieces 2 large celery ribs, leaves
Makes 4 servings
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1 romaine lettuce heart, core
removed, cut in 1/2-inch pieces
2 large celery ribs, leaves
trimmed, cut in 1/2-inch pieces
2 ripe avocados, peeled,pitted,
cut in 1/2-inch pieces
1 can (14 oz.) hearts of palm,
drained, cut in 1/2-inch pieces
2 ripe tomatoes, cored, cut in
1/2-inch pieces
1 cup canned chickpeas, drained
1 teaspoon fine sea salt,
plus more to taste
1/4 teaspoon freshly
ground black pepper
Juice of 1 lemon
2 tablespoons extra virgin
olive oil
1/4 cup finely chopped fresh
cilantro (optional)
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1. Toss the romaine, celery, avocado, hearts of palm, tomatoes, and chickpeas in a large mixing bowl. Season with salt and pepper and toss again.
2. Add the lemon juice and oil and mix gently to combine. Taste salad and adjust seasoning; mix in the cilantro (if using) and serve.
Note: This salad can be made several hours ahead of time, holding back the romaine lettuce, covered and refrigerated. When ready to serve, add the romaine and toss well to combine
Per serving: 319 calories, 8 grams protein, 31 grams carbohydrates, 3 grams sugar, 23 grams fat, no cholesterol, 1,092 milligrams sodium, 13 grams dietary fiber.EndText