Taylor's Chop Chop Spring Salad
Apr 28, 2025
When April ends and May begins, my CSA box has all the fresh ingredients I need for my Chop Chop Salad. It's a salad inspired by a gluten-free bakery that used to be located in Napa's Oxbow Public Market. They would top it with fried shallots for extra crunch or creamy sliced avocado. Need protein? Top with tuna salad, or serve a half-tuna salad sandwich (on gluten-free bread).
This salad has it all! Salty, sweet, tart, crunchy, and savory. So crave-worthy and perfect for Spring!
Salad Ingredients:
- 4 cups of Spring Mix, Baby Kale, or chopped romaine
- 1 chopped cucumber
- 1 carrot (cut matchstick style)
- 4 sliced radishes
- 2 chopped green onions
- 1/4 cup of chopped cilantro
- Sliced organic strawberries
Salad Dressing:
- 1/4 cup of avocado oil
- 1/4 cup of extra virgin olive oil
- 1/3 cup of Red Boat Fish Sauce (or a mix of 2 tbsp of Fish Sauce and 2 tbsp of Coconut Aminos)
- Juice of 1 lime or orange
- Splash of Rice Wine Vinegar
- 1 crushed garlic clove
- 1/2 of a jalapeño finely chopped
- Salt and pepper to taste
Directions:
- Mix dressing ingredients and use half to toss salad (creates enough for two salads)
- Add sliced avocado, diced shallots, or toasted sesame seeds.
- Watch the video short on my YouTube channel for further directions
- Download a copy of the recipe
Enjoy!
Taylor