Veggie Chef Salad
This veggie chef salad has a combination of pickled carrots, onions, jicama, shaved fennel, shaved parmesan cheese, avocado, grape tomatoes, glazed nuts and croutons that are served with a creamy parmesan dressing.
Servings: 1 large salad
Ingredients
For the quick pickled veggies:
- 1/2 cup white vinegar
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup red onion - sliced
- 1/2 cup carrots -- shredded
- 1/4 cup water
For the salad:
- 2 1/2 generous handfuls of spring mix
- 1/2 cup grape tomatoes
- 1/4 cup jicama - chopped
- 3 tablespoons quick pickled red onion
- 3 tablespoons quick pickled carrots
- 3 tablespoons shaved fennel
- 3 tablespoons shaved parmesan cheese
- 1/4 cup croutons - any flavor but I love Italian
- 2 tablespoons glazed pecans of nuts of choice
- 1/2 avocado - sliced and placed on top
For the dressing:
- 1/2 teaspoon Dijon Mustard
- 1 clove garlic
- 1 1/2 tablespoons parmesan cheese
- 1 tablespoon lemon juice
- lemon zest from half a lemon optional
- 1 1/2 tablespoons mayonnaise
- 1 tablespoon grapeseed oil or other flavor neutral oil
- 1 tablespoon white vinegar
- pinch of salt and sugar
Instructions
To make the quick pickled veggies:
- Add the vinegar, sugar, salt and pepper together in a microwave safe dish and heat for 1:30 seconds or until it's very hot.
- Add the red onions and carrots to a heat proof bowl and then add the hot vinegar mixture on top.
- Let sit for about 5 minutes or until the onions start to turn a bright pink.
- If using immediately, add 1/4 cup ice cubes to mixture and set aside while you make the salad.
- If making this ahead of time, add the water, cover and refrigerate for whenever you are going to use them.
To make the salad:
- Add all of the ingredients to a large bowl
To make the dressing:
- In a blender, food processer or with an immersion blender, add all ingredients together and blend until dressing is smooth.
- Top salad with dressing and enjoy!