As much as it pains me to say, I get bored when it comes to salads. No matter how many greens, fixings and dressing combos there are, sometimes we just need to shake it up. And that’s where the Chop Chop comes in. See, chopped salads are just like regular salads, only different — the ingredients are chopped, greens and all, and incorporated together instead of layered. It’s a minor detail, but… its fun to experiment with this technique. I love to create Chop Chop salad when we are having Italian food but its a diverse option of just about any meal plus the kiddos can help me with dicing and chopping so everyone gets involved in the kitchen.
Chop Chop Salad
2 cups organic arugula
1 cucumber
2 beets
1/2 cup pomegranate seeds
1/4 cup goat cheese, crumbled
1/4 cup pecans
1/2 teaspoon pink Himalayan sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
1 teaspoon ghee (clarified butter)
1/2 cup extra virgin olive oil (EVOO)
1/4 cup rice wine vinegar
1 teaspoon fresh tarragon
Warm ghee in a small skillet. Add salt, cayenne, turmeric to ghee and stir to toast and then add chopped pecans until golden brown. In a small bowl, mix EVOO, vinegar and tarragon for dressing. Mix and let sit for at least 10 minutes. Chop arugula, beets, cucumbers and tomatoes into bite size pieces and add along with pecans to salad bowl. Just before serving, toss ingredients and drizzle with tarragon EVOO dressing. Enjoy and have fun with it!
