Chopped salad

Delight in a vibrant medley of fresh greens, crisp vegetables, savory meats, and zesty dressings in this mouthwatering chopped salad recipe!

Ingredients:

• 1/4 cup finely diced red onion
• 2 large eggs
• Kosher salt
• 1 bunch asparagus, trimmed
• 1 teaspoon dijon mustard
• 2 tablespoons champagne vinegar
• 1 lime (1 teaspoon grated zest, plus the juice)
• 1 teaspoon sugar
• Freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 head Bibb lettuce, torn
• 1 cup diced radishes (from 1 bunch)
• 1 14-ounce can hearts of palm, drained and thinly sliced
• 1/2 English cucumber, seeded and diced
• 1 cup grape tomatoes, halved
• 6 to 8 spears baby corn, diced
• 2 Hass avocados, diced

Instructions:

1. Submerge the onion in cold water for 15 minutes. While waiting, boil the eggs: Place the eggs in a saucepan, cover them with cold water, bring to a boil, and cook for 2 minutes. Remove from heat, cover, and let them sit for 10 minutes. Use a slotted spoon to transfer the eggs to a bowl of ice water. Bring the water back to a boil, season with salt, add the asparagus, and cook for 2 minutes. Drain the asparagus and then place it in the ice water.
2. Prepare the dressing by combining mustard, vinegar, lime zest, lime juice, and sugar in a small bowl. Season with salt and pepper. Slowly whisk in the olive oil.
3. After draining the asparagus and cutting it, mix the lettuce, asparagus, radishes, hearts of palm, cucumber, tomatoes, corn, and avocados in a large bowl. Peel and chop the eggs, drain the onions, and add them to the salad. Pour the dressing over the salad and mix well. Season with salt and pepper.

Summary:

• Calories: 1790 kcal
• Fat: 130 g
• Protein: 50 g
• Carbs: 145 g
• Potassium: 5345 mg
• Magnesium: 490 mg