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This vegetarian chef’s salad recipe is a delicious combination of produce and protein. It highlights the goodness of avocados.
My favorite thing to eat when I go out for dinner is a salad. Not a little “garden salad” or “side salad,” but a massive heap of creatively combined ingredients. There should be vegetables, fruit, and protein on the plate, with a delicious dressing on the side.
One ingredient that I always want to see in a salad is avocado, so I’m excited to be partnering with Hass Avocado to share this vegetarian chef’s salad recipe.
The rich flavor and creamy texture of avocados make them such a treat, but there’s more to avocados than just their great taste.
Avocados are also a nutrition powerhouse. They’re full of naturally healthy monounsaturated fats, and they boast nearly 20 vitamins, minerals, and phytonutrients in every serving.
This low-sugar, cholesterol-free fruit is a great substitute for dairy when you’re looking for something creamy. It’s also an ideal early food for babies moving toward solid food.
Vegetarian Chef’s Salad Recipe
This vegetarian chef’s salad features avocados alongside several other hearty, nutritious ingredients. Even my children will happily eat a salad when it has such a variety of toppings, although sadly they work around the beets.
A few of my favorite homemade dressings include mango vinaigrette, Greek yogurt ranch, and shallot vinaigrette, and citrus vinaigrette. All these dressings are delicious on this vegetarian chef’s salad, or you can substitute your favorite salad dressing.
Vegetarian Chef’s Salad
- 1 small head of lettuce
- 2 Hass avocados
- 3 hard boiled eggs
- 2 small carrots
- 2 small red peppers
- 6 radishes
- 2 large golden beets steamed until tender
- Chop all the ingredients.
- Distribute the lettuce evenly on a large platter, and place the different toppings in separate sections on top of the lettuce.
- Serve with your favorite salad dressing.