My Ivy Chopped Salad

Today I’m digging Gwyneth Paltrow’s healthy and delicious salad recipe from her cookbook My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness. Not only does it have the perfect combination of hot and cold ingredients its also quick and easy to make!

My Ivy Chopped Salad

serves 2

Ingredients

  • 1 large avocado
  • 3 medium zucchini, sliced lengthwise into ⅓-inch-thick slices
  • 1 bunch scallions, white and light green parts only
  • 2 chicken breast or salmon fillets (6 oz each)
  • 3 tablespoons extra-virgin olive oil
  • coarse salt
  • 2 heads butter lettuce, leaves separated, cut into thick strips
  • ⅓ cup fresh cilantro, roughly chopped
  • ¼ cup fresh basil, roughly torn
  • 1 lime, quartered

Balsamic & Lime Vinaigrette

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown rice syrup
  • 1 tablespoon fresh lime juice
  • 6 tablespoons olive oil
  • coarse salt
  • freshly ground black pepper

Directions

  1. Whisk vinegar with brown rice syrup and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.
  2. Heat a grill or grill pan over medium-low heat. Rub zucchini, scallions and chicken or salmon with oil; sprinkle with salt. Grill vegetables and protein for about 20 minutes until browned and cooked through, flipping once. Cut zucchini and scallions into a medium dice. Slice avocado in half, discard pit and dice. Break chicken or salmon into large pieces. Toss grilled vegetables with lettuce, avocado, cilantro and basil; place on a large platter and top with salmon. Drizzle with vinaigrette; serve with lime quarters.


Special Offer! 20% off New 12+mo Hosting plans!

Print Friendly, PDF & Email

Social Widgets powered by AB-WebLog.com.