Chopped Salad!

It is almost earth day.  I think we should dedicate more than one day to the earth but hey what do I know.

I am green year around.  Here is a great salad recipe that will get you your greens, yellows, oranges, purples and reds.  This gorgeous salad is jam packed with nutrients.   You can use the dressing on other salads too.

Enjoy!

Chopped Salad with Shallot Poppy Seed Dressing

8 stalks of asparagus

1 avocado

1 T lemon juice

2 heads of endive, chopped

1 head radicchio, chopped

2 bunches of watercress, chopped

1 cup of cherry tomatoes, halved

1 orange bell pepper, chopped

½ cup kalamata olives, pitted

3 stalks of celery, chopped

½ red onion, chopped

Dressing

1 cup of olive oil

½ cup red wine vinegar

1 small shallot minced

½ t of sea salt

¼ cup agave

2 T poppy seeds

Garnish

1 cup of toasted pumpkin seeds.

Bend each piece of asparagus near the tough dried end until it snaps off at its natural breaking point.  Discard ends, wash asparagus and cut into 1-inch pieces.  Place in a bowl.  Bring 3 cups of water to boil.  Pour over asparagus, let sit 1 minute, then drain.

Cut avocado in halt and remove pit.  Score with a small paring knife into squares.  Pour into bowl and add lemon juice to prevent browning.

In a large bowl, combine asparagus, avocado and all the rest of the salad ingredients.  Set aside.

In separate bowl, combine all dressing ingredients except poppy seeds and whisk by hand or with handheld blender. Stir in poppy seeds.

Serves 8 as a side salad.