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Wednesday: Big Chopped Salad

Wednesday: Big Chopped Salad

Nisha Vora
5 from 5 votes
Prep Time 15 mins
Total Time 15 mins
Course Lunch
Cuisine American
Servings 4


  • Finely chopped kale and/or arugula (use as much as you want)
  • Tomatoes: cherry tomatoes halved; or, regular tomatoes, finely chopped (use as much as you want)
  • Carrots, finely chopped, shredded, or in ribbons (use as much as you want)
  • 1/2 of a large ripe avocado diced*
  • 4 ounces Crispy Tofu from Tuesday’s lunch (or as much tofu as you want)
  • ~1/2 cup chickpeas or edamame, or both

Hummus Dressing

  • 1/4 cup hummus
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard, whole grain mustard, or spicy brown mustard
  • 1-2 tablespoons water
  • 1 teaspoon extra virgin olive oil (optional)
  • Salt and black pepper, as needed


  • Make the Hummus Dressing. Whisk together all ingredients in a small bowl starting with 1 tablespoon of water. Add more water as needed to achieve your desired consistency. Season to taste with salt and pepper if needed.
  • Assemble the salad. Combine the chopped kale and/or arugula, tomatoes, carrots, Crispy Tofu, and chickpeas and/or edamame. Serve Hummus Dressing and/or avocado in a separate container.



If you are preparing your lunch the night before, do not dice the avocado up into the salad to prevent it from browning; instead, store it separately. If you do add the avocado directly to the salad, sprinkle lemon juice on top to slow it from browning.
If you’re not using the other half of the avocado at this time, store it in the fridge in an airtight container with a sliced/chopped onion (the best method to slow the browning process) – you can use this half the next day for Thursday’s lunch.
Keyword gluten-free, nut-free
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