CY Chop Salad

CY Chop Salad

This is my go-to when I want something that feels fresh but still filling. I love piling everything into neat rows—it makes the whole thing feel a little more special, even if it’s just lunch at home. Use whatever greens you have, just don’t skip the vinaigrette.

Ingredients:

 (Serves 2–3)

  • 1 head Little Gem lettuce, chopped
  • ½ head radicchio, chopped (or substitute arugula, romaine, etc.)
  • ½ cup cherry tomatoes, halved
  • 1 ripe avocado, diced
  • ½ cup canned chickpeas, drained
  • 3–4 radishes, thinly sliced
  • 1 can high-quality tuna, drained and lightly chopped
  • 2 oz Comté cheese, cut into small cubes

For the Dressing:

  • 1 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tsp honey
  • Salt & freshly ground black pepper, to taste

Play by Play:

  1. Prep your greens and arrange them on a large plate or shallow bowl.
  2. In a small bowl, toss the tuna with a squeeze of lemon juice, a little olive oil, salt, and pepper to season it well.
  3. Slice or chop all your toppings—cheese, avocado, tomatoes, radishes—and arrange in rows or clusters on top of the greens.
  4. Mix up your dressing: 1 part vinegar, 3 parts oil, a small spoon of honey, plus salt and pepper to taste. Shake or whisk well.
  5. Drizzle dressing over the salad just before serving.

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